Ingredients
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14
-
3
-
1
-
3 1/2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Smoked Oyster and Mushroom Soup, This recipe comes from local chef Marlene van der Westhuizen’s lovely cookbook, Delectable I find her recipes, ranging from France to South Africa, simple and practical This one has tins in the ingredients yet manages to be sophisticated and quick to make Do double the recipe if you like: this starter soup for 4 is rich so servings are small , Very good, and very rich! I was amazed that a can of soup could taste this good Next time I’ll cut back a bit on the sherry, as it was a bit too assertive, but otherwise this was spectacular! Thanks for posting!, This was wonderful! I had a tin of smoked oysters and no idea what to do with it Made this today and it’s fantastic and simple Turned my boring can of mushroom soup into something decadent! I did go easy on the sherry, as it’s not my favorite, and used dry parsley since that’s all I had I will definitely make this again Thanks so much for sharing the recipe!
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Steps
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1
Done
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Heat the Soup, Stirred Well, in a Saucepan, but Do not Boil! |
|
2
Done
|
Halve the Oysters and Add, Together With the Cream and Sherry. |
|
3
Done
|
Stir and Heat, and Again Do not Boil. |
|
4
Done
|
Serve in Small, Warmed Soup Cups or Bowls, and Garnish With the Parsley and a Generous Grind of Black Pepper. |
|
5
Done
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Serve With Slices of Brown Bread. |
