Sherried Oyster And Brie Soup
|Select maryland oysters with liquor||1 Quart|
|Fresh mushrooms||1 Pound, thinly sliced|
|Shallots||1⁄2 Cup (8 tbs), minced|
|Fresh lemon juice||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Beef broth||3 Cup (48 tbs)|
|Cream sherry||1 Cup (16 tbs), reduced to 1/2 cup|
|Brie cheese||4 Ounce, rind trimmed|
|Milk||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Chives||1 Tablespoon (For Garnish)|
Drain oysters and reserve liquor; set aside.
Melt butter in large saucepan over medium-high heat.
When foam subsides, stir in mushrooms, shallots and lemon juice; cook and stir 2 minutes.
Sprinkle with flour; cook and stir 1 minute more.
Add broth and reduced sherry.
Bring to a boil; reduce heat and simmer 20 minutes.
Add Brie and stir to melt.
Stir in reserved oyster liquor, milk and cream; season with salt and pepper.
Heat until very hot.
Do not boil.
Remove from heat and add oysters.
Cover and let stand until oysters are just plumped.
Garnish with chives.
Serving size: Complete recipe
Calories 3422 Calories from Fat 1818
% Daily Value*
Total Fat 206 g316.2%
Saturated Fat 104.1 g520.3%
Trans Fat 0 g
Cholesterol 1029.9 mg343.3%
Sodium 7364.3 mg306.8%
Total Carbohydrates 153 g51%
Dietary Fiber 22.6 g90.2%
Sugars 39.9 g
Protein 181 g361.2%
Vitamin A 130.2% Vitamin C 63.3%
Calcium 74.5% Iron 39.5%
*Based on a 2000 Calorie diet