Smoked Oyster And Mushroom Soup Recipes

Steps:

• In a medium bowl, mash oysters with a fork. Mix in cream cheese, Worcestershire sauce, and lemon pepper.

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.

Steps:

• Heat the soup, stirred well, in a saucepan, but do not boil!
• Halve the oysters and add, together with the cream and sherry.
• Stir and heat, and again do not boil.
• Serve in small, warmed soup cups or bowls, and garnish with the parsley and a generous grind of black pepper.
• Serve with slices of brown bread.

Steps:

• Wash leeks in a bowl of cold water, agitating them, then lift out and pat dry.
• Heat butter in a 2 1/2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook leeks, mushrooms, garlic, salt, nutmeg, and pepper, stirring occasionally, until leeks are softened and any liquid mushrooms give off is evaporated, about 10 minutes.
• Transfer half of mushroom mixture to blender and purée with half-and-half until very smooth, about 1 minute. Return purée to saucepan.
• Bring soup just to a simmer, stirring occasionally, then add oysters and their liquor and cook, stirring, until oysters become plump and edges begin to curl, about 3 minutes. Sprinkle soup with chives.

Steps:

• Prepare grill for medium heat.
• Oil grate. Place mushroom caps on grill. Mushrooms cooked over the grill will cook very fast and become dried out, so move them around the fire for better heat control - don't let them burn! You can let them blacken a little bit on the edges for extra flavor. As the edges begin to toast, add a sprinkle of Parmesan cheese to each mushroom, and lit it melt. Serve and eat immediately!