Smoked Oyster and Mushroom Soup
Dive into the rich, velvety flavors of Smoked Oyster and Mushroom Soup, a sophisticated yet comforting dish perfect for any occasion. This creamy soup showcases the earthy depth of sautéed cremini and shiitake mushrooms, harmonized with the briny smokiness of tender smoked oysters. Infused with aromatics like garlic, onion, and fresh thyme, and finished with a touch of dry sherry for added complexity, this soup delivers layers of flavor in every spoonful. A luxurious blend of chicken or vegetable broth and heavy cream creates the perfect base, while a sprinkle of fresh parsley adds a vibrant, herbaceous finish. Ready in just 50 minutes, this recipe is an elegant starter or a satisfying main course alongside crusty bread. Impress your guests with this gourmet seafood-inspired soup that’s as easy to make as it is delicious.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, sliced (stems removed)
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 6.5 ounces smoked oysters, drained and chopped
- 2 teaspoons fresh thyme leaves
- 2 tablespoons dry sherry (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cremini and shiitake mushrooms to the pot. Sauté until softened and browned, about 8-10 minutes.
Sprinkle the all-purpose flour over the mushrooms and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the heavy cream, followed by the smoked oysters and fresh thyme leaves.
If using, add the dry sherry for an extra layer of depth to the soup. Stir well to combine.
Simmer the soup for another 10 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.
Remove the soup from the heat and ladle it into serving bowls.
Garnish each bowl with freshly chopped parsley before serving. Enjoy your Smoked Oyster and Mushroom Soup!
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.4 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 546 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
