Christmas Eve Oyster Bisque
From keni 12 years ago
- <30min to make
- Serves 6-8
This smooth, rich creamy soup is a wonderful addition to holiday menus. Another beauty of it is, you can certainly used the cooked canned or refrigerated variety of oysters in this, making it much less expensive for most.
Ingredients
- 1lb cooked oysters(canned are fine) WITH the juices shopping list
- 1 stick butter shopping list
- 8-12oz fresh mushrooms, sliced shopping list
- 1 large onion, diced shopping list
- 1/4 cup flour shopping list
- 1t ground celery(or celery powder) shopping list
- several dashes hot sauce(this doesn't make it hot...just SOO good with the creaminess!) shopping list
- 1t Old Bay Seasoning shopping list
- 6 cups half and half shopping list
- kosher or sea salt and fresh ground pepper shopping list
- fresh parsley for garnish shopping list
How to make it
- Melt butter in large dutch oven or soup pot.
- Add onion and cook over medium heat, about 5 minutes, until they begin to soften.
- Add mushrooms and cook another 5 minutes or so.
- Add flour and stir, continuing to heat over medium, until bubbly and flour is all gooey and coated with the butter. This should only take a couple minutes.
- Add oysters and their juice, ground celery, Old Bay and salt and pepper.
- Increase heat slightly and bring to a boil. Immediately reduce and add half and half and continue to cook, stirring often, until thickened and heated through.
- Sprinkle with chopped parsley at serving.
- Do not over cook, or the oysters will get tough. Remember, they are already cooked. :)
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