Mushroom And Oyster Soup For Lazy Gourmets

Total Time: 8 mins Preparation Time: 8 mins

Ingredients

• Servings: 6
• 400 g mushroom soup (best quality, 14 oz)
• 105 g smoked oysters (best quality, 3 1/2 oz can, or increase to 2 cans)
• 250 ml fresh cream (1 generous cup, or use 1/2 cup cream and 1/2 cup chicken broth)
• 5 tablespoons dry sherry
• 1 -2 tablespoon parsley, very finely chopped
• 1 -2 tablespoon spring onion, very finely chopped (green and parts)
• 1/2 teaspoon flaked sea salt (you'll probably need more, to taste)
• 7 drops tabasco sauce (or more to taste, or use any hot sauce)
• 1 tablespoon lemon juice, fresh (this is to taste ( i used a good squirt)
• coarse black pepper

Recipe

• 1 in a bowl, add all the ingredients except the pepper. about the smoked oysters: lift them from the tin with a fork when adding, and by all means use some of the canning oil too, as it adds to the flavour. if your oysters are quite large you can halve them.
• 2 whisk to mix.
• 3 please taste -- the soup is mild and rich, and you might want to add more lemon juice. i didn't measure, just squeezed a good squirt from half a lemon into the soup.
• 4 at this stage the soup can be covered and kept in the fridge overnight, which will be better for flavour.
• 5 to serve, heat very gently, or heat in a bowl in a warming oven. do not boil.
• 6 serve as starter portions in small ramekins, with fresh rye bread (or other) alongside.