Mushroom And Oyster Soup
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
40
Spice
57
Sweetness
50
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Unsalted Butter3 tsp
Salt1 tsp
Nutmeg (freshly grated)1 tsp
Black Pepper2.5 cups
Half-And-Half2 tbsps
Chives (chopped fresh)Directions:
1
Wash leeks in a bowl of cold water, agitating them, then lift out and pat dry
2
Heat butter in a 2 1/2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook leeks, mushrooms, garlic, salt, nutmeg, and pepper, stirring occasionally, until leeks are softened and any liquid mushrooms give off is evaporated, about 10 minutes
3
Transfer half of mushroom mixture to blender and purée with half-and-half until very smooth, about 1 minute
4
Return purée to saucepan
5
Bring soup just to a simmer, stirring occasionally, then add oysters and their liquor and cook, stirring, until oysters become plump and edges begin to curl, about 3 minutes
6
Sprinkle soup with chives
7
Wash leeks in a bowl of cold water, agitating them, then lift out and pat dry
8
Heat butter in a 2 1/2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook leeks, mushrooms, garlic, salt, nutmeg, and pepper, stirring occasionally, until leeks are softened and any liquid mushrooms give off is evaporated, about 10 minutes
9
Transfer half of mushroom mixture to blender and purée with half-and-half until very smooth, about 1 minute
10
Return purée to saucepan
11
Bring soup just to a simmer, stirring occasionally, then add oysters and their liquor and cook, stirring, until oysters become plump and edges begin to curl, about 3 minutes
12
Sprinkle soup with chives