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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (247g) Recipe makes 4 servings |
||
| Calories 284 | ||
| Calories from Fat 187 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.9g | 32% | |
| Saturated Fat 12.0g | 60% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 462mg | 19% | |
| Potassium 243mg | 6% | |
| Total Carbohydrate 9.6g | 3% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.8g | ||
| Protein 3.8g | 7% | |
Smoked Oyster and Mushroom Soup
By: Zurie
Nov 12, 2007
This recipe comes from local chef Marlene van der Westhuizen's lovely cookbook, "Delectable". I find her recipes, ranging from France to South Africa, simple and practical. This one has tins in the ingredients yet manages to be sophisticated and quick to make. Do double the recipe if you like: this starter soup for 4 is rich so servings are small.
SERVES 4
Ingredients
- 14 ounces mushroom soup (1 tin, best quality)
- 3 ounces smoked oysters (1 tin, 85 g)
- 1 cup cream, fresh and thick (250 ml)
- 3 1/2 tablespoons dry sherry (50 ml)
- 2 tablespoons parsley (very finely chopped)
- fresh ground black pepper
Directions
1
Heat the soup, stirred well, in a saucepan, but do not boil!2
Halve the oysters and add, together with the cream and sherry.3
Stir and heat, and again do not boil.4
Serve in small, warmed soup cups or bowls, and garnish with the parsley and a generous grind of black pepper.5
Serve with slices of brown bread.
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- Course > Appetizers
- Course > Soups > Bisques/Cream
- Main Ingredient > Seafood > Shellfish > Oysters
- Main Ingredient > Eggs/Dairy
- Cuisine > European > Western > French
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Occasion > Dinner Party
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: twissis
On May 9, 2008
This spec soup is everything you said & more. I served it topped w/garlic-flavored croutons as a starter w/homemade bread last nite to a friend visiting from the US & it was the hit of the meal. It is clearly the easiest to fix soup I have ever made & served 3 of us, so I would dbl the recipe w/more mouths to feed. I added a step to the prep & patted the smoked oysters w/paper towel b4 halving & adding them to the soup. Even then there was a thin film of oil on the surface, but it was not unwelcome in the soup & added to the richness & flavor. Too easy, too good & will be remade for many yrs to come. Thx for sharing this keeper recipe. 
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