Elegant Oyster Soup

Most people have only experienced raw oysters but there is so many flavors in an oyster it is just a shame to limit it to just raw. Try this soup it is just fantastic.

Ingredients -

2 Tablespoons Butter
1/2 Cup Carrot (finely chopped)
1/2 Cup Onion (finely chopped)
1/2 Cup Celery (finely chopped)
1/2 Cup Button Mushrooms (chopped)
1/2 Cup Butter
1/4 Cup All-Purpose Flour
1 Quart Chicken Broth
1 Can Artichoke Hearts (drained, 14 ounce)
1 Bay Leaf
3/4 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper
1/4 Teaspoon Dried Thyme
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Dried Sage
1 Cup Heavy Cream
12 Shucked Oysters and Juice

Preparation:

1. Sauté chopped carrot, onion, celery and fresh mushrooms in a in 2 tablespoons of butter in a large pot for 5 minutes or until the onions are transparent.

2. In another large pot, melt 1/2 cup butter and stir in the flour.

3. Cook for 5 minutes.

4. Whisk in the chicken broth to the flour mixture.

5. Add the sautéed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage.

6. Over medium heat Simmer for 30 minutes.

7. Whisk in cream and add oysters.

8. Bring to a simmer but do not boil.

Cooking Tip

Oyster Mushrooms

Personally if I was going to change up this recipe for the better I would use oyster mushrooms instead of button mushrooms to enhance the flavor of the soup. They are a little more expensive but maybe you could just do it for special occasions.

Cooking Tip

Fresh Herbs

If you really want to kick it up a notch I would exchange out the dried herbs for 3/4 of a teaspoon of fresh herbs of each. Then it would really taste like you went all out.