Oyster & Mushroom Soup

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 (10 ounce) containers oysters, drained
• 1/2 cup oyster liquor
• 4 slices lean bacon
• 8 tablespoons butter (1 stick)
• 1 cup onion, minced
• 1/2 cup celery, minced
• 1/2 cup green onion, minced
• 1 1/2 tablespoons garlic, minced
• 1 lb button mushroom, sliced thin
• 1/4 cup flour
• 1/2 cup dry sherry
• 3 cups chicken broth
• 2 chicken bouillon cubes
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 4 egg yolks
• 2 cups heavy cream

Recipe

• 1 drain raw oysters & reserving 1/2 cup oyster liquor.
• 2 in large heavy pot saute bacon until crisp.
• 3 remove bacon and reserve drippings (eat bacon-you will not add it to the soup).
• 4 add stick of butter to reserved bacon drippings and melt.
• 5 when butter has melted add onions, celery and garlic and saute over medium heat until soft, about 30 minutes.
• 6 add sliced mushrooms and green onions and saute until mushrooms are tender, about 30 minutes.
• 7 add flour and cook, stirring constantly, for about 3-5 minutes.
• 8 slowly add sherry and cook for about 5 minutes.
• 9 slowly add chicken broth and oyster liquor and stir until well blended.
• 10 add bouillion cubes, salt, black pepper, pepper, cayenne pepper and nutmeg, stirring to mix.
• 11 bring to a simmer over medium heat and gently simmer for about 15 minutes.
• 12 in a large measuring cup or bowl beat egg yolks slightly.
• 13 add heavy cream to egg yolks, mixing well.
• 14 slowly add cream mixture to pot, stirring well and gently simmer for about 5 minutes.
• 15 add oysters and gently simmer for about 3 minutes or just until oysters curl around the edges.