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Sherried Oyster And Brie Soup

creative.chef's picture
Ingredients
  Select maryland oysters with liquor 1 Quart
  Butter/Margarine 2 Tablespoon
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Seafood

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