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.
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