Cooking Louisiana - Oyster Soup II

Oyster Soup is one of those heart warming sides that's just so good (if you like oysters). I decided to try to cheat on the original recipe to make a quick soup with a pint of oysters. Sometimes you just don't want to make a big batch  mostly because you can't freeze it (at least I've never tried to).

Try this and see if it works for you.

To the store:
1 pint oysters
One stick real butter
1 can of Cream of Mushroom Soup
1 - 1/2 pint whipping cream
--- You should have the rest ---

1 small onion chopped
1 stalk of celery chopped
2 tbs. real butter

Sauté' onions and celery in the butter until well wilted.

1/2 tsp. garlic powder
1 bay leaf

Add above and sauté' for a minute or so stirring.

Big handful of green onions chopped
1 tbs. parsley flakes
Canned soup
Whipping cream
1 cup water

Oyster SoupAdd above and raise the fire just a little... stir frequently. Bring to a light boil.

Add oysters with liquid
1/4 tsp. fresh black pepper
1/8 tsp. Tony's
6 jerks of hot sauce

Once again, bring to a slight boil... watch close... in a small pot, it will boil over. Boil for a few minutes. Turn the fire off and let sit for a few minutes... taste and add seasoning as you like.







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