Elegant Oyster Soup
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 (14 ounce) can artichoke hearts, drained
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
Directions:
In a large pot, saute chopped carrot, onion, celery and fresh mushrooms
in 2 tablespoons of butter for 5 minutes or until the onions are
transparent. In another large pot, melt 1/2 cup butter and stir in the
flour. Cook for 5 minutes. Whisk in the chicken broth to the flour
mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt,
cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over
medium heat. Whisk in cream and add oysters; bring to a simmer, but do
not boil.
Yield: 6 servings
Source : The LOHE Recipe Mailer on Topica
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