Mushroom and Oyster Soup for Lazy Gourmetsby Erin 01/11/2012 12:47:00 0 comments 1010 Views
400 g mushroom soup (best quality, 14 oz)
105 g smoked oysters (best quality, 3 1/2 oz can, or increase to 2 cans)
250 ml fresh cream (1 generous cup, or use 1/2 cup cream and 1/2 cup chicken broth)
5 tablespoons dry sherry
1 -2 tablespoon parsley, very finely chopped
1 -2 tablespoon spring onion, very finely chopped (green and white parts)
1/2 teaspoon flaked sea salt (you'll probably need more, to taste)
7 drops Tabasco sauce (or more to taste, or use any hot sauce)
1 tablespoon lemon juice, fresh (this is to taste ( I used a good squirt)
coarse black pepper
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.