Best 3 Oyster Mushroom Soup Recipes
Indulge in the comforting warmth of our oyster mushroom soup, a culinary delight that caters to both vegetarians and meat lovers alike. This savory soup is a symphony of flavors, featuring hearty oyster mushrooms as the star ingredient. Prepared with a rich vegetable broth, the soup is enhanced with the earthy notes of mushrooms, complemented by a medley of aromatic herbs and spices. We offer three enticing variations to suit your preferences: a classic rendition, a creamy version for a touch of decadence, and an Asian-inspired option infused with vibrant flavors. Whether you prefer a simple yet satisfying meal or an extraordinary culinary experience, our oyster mushroom soup recipes will tantalize your taste buds and leave you craving for more.
Let's cook with our recipes!
MUSHROOM AND OYSTER SOUP FOR LAZY GOURMETS
A really quick fine-dining type recipe! The approximate American weights are given in brackets. You can assemble this soup a day ahead, and keep it in the fridge to heat gently just before serving. Please adjust to your taste. Use the best quality canned mushroom soup and smoked oysters -- it makes a big difference to the end result. It IS rich, no excuses, but is served in very small portions -- not as generous as my photo seems to indicate! PS: I think that 2 cans of oysters might be better than just one and will improve the flavour. If you find the cup of cream too much, use a 1/2 cup plus 1/2 cup chicken broth (or more mushroom soup).
Provided by Zurie
Categories South African
Time 8m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Whisk to mix.
- 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.
- At this stage the soup can be covered and kept in the fridge overnight, which will be better for flavour.
- To serve, heat VERY gently, or heat in a bowl in a warming oven. Do NOT boil.
- Serve as starter portions in small ramekins, with fresh rye bread (or other) alongside.
CREAM OF MUSHROOM WITH OYSTER AND SHRIMP SOUP
Categories Mushroom Shellfish Quick & Easy
Yield Makes approximately 10 one cup servings
Number Of Ingredients 12
Steps:
- Easy to prepare, this soup is a breeze and should only take about 20 minutes to one half hour to prepare.
OYSTER & MUSHROOM SOUP
DH & I attended his sister's wedding at Monmouth Plantation located in Natchez, MS where our first dinner course was a bowl of Oyster & Mushroom Soup that was out of this world. We were still talking about how good it was on the drive home and decided we would cook it the next day. I didn't have their recipe, but I concocted this recipe after researching many many different Oyster Soup recipes on the internet. I combined a little of this and a little of that and this is the end result. It doesn't taste exactly like Monmouth's soup, but it isn't half bad either. As a side note, I'm not a big fan of oysters but I will eat certain dishes with them. I think anyone who is a non-oyster lover would like this as long as they just removed the oysters from their bowl.
Provided by Luby Luby Luby
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Drain raw oysters & reserving 1/2 cup oyster liquor.
- In large heavy pot saute bacon until crisp.
- Remove bacon and reserve drippings (eat bacon-you will not add it to the soup).
- Add stick of butter to reserved bacon drippings and melt.
- When butter has melted add onions, celery and garlic and saute over medium heat until soft, about 30 minutes.
- Add sliced mushrooms and green onions and saute until mushrooms are tender, about 30 minutes.
- Add flour and cook, stirring constantly, for about 3-5 minutes.
- Slowly add sherry and cook for about 5 minutes.
- Slowly add chicken broth and oyster liquor and stir until well blended.
- Add bouillion cubes, salt, black pepper, white pepper, cayenne pepper and nutmeg, stirring to mix.
- Bring to a simmer over medium heat and gently simmer for about 15 minutes.
- In a large measuring cup or bowl beat egg yolks slightly.
- Add heavy cream to egg yolks, mixing well.
- Slowly add cream mixture to pot, stirring well and gently simmer for about 5 minutes.
- Add oysters and gently simmer for about 3 minutes or just until oysters curl around the edges.
Tips:
- Choose fresh, firm oyster mushrooms. Avoid any that are slimy or discolored.
- To clean the mushrooms, gently wipe them with a damp cloth or paper towel. Do not wash them under running water, as this can make them soggy.
- If you are using dried oyster mushrooms, soak them in hot water for 20 minutes before using. Drain and rinse them well before adding them to the soup.
- To make the soup more flavorful, use a variety of vegetables, such as onions, carrots, celery, and garlic.
- You can also add other ingredients to the soup, such as cooked chicken, shrimp, or tofu.
- Season the soup to taste with salt and pepper. You can also add other herbs and spices, such as thyme, rosemary, or paprika.
- Serve the soup hot, garnished with fresh parsley or chives.
Conclusion:
Oyster mushroom soup is a delicious and healthy meal that can be enjoyed by people of all ages. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a light and flavorful soup or a more hearty and filling meal, oyster mushroom soup is a great option. So next time you are looking for a new soup recipe to try, give oyster mushroom soup a try. You won't be disappointed!
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