Bongo Bongo Soup Recipe
Ingredients
1/3 cup minced mushrooms
1 tablespoon butter
1/2 tablespoon unbleached flour
1 cup milk
8 ounces shucked oysters and liquor
1/2 cup well-drained and chopped cooked spinach
1-1/2 cups half-and-half cream
1/4 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon ground thyme
Salt and black pepper to taste
Lemon slices
Directions
Saute mushrooms in butter until soft, sprinkle with flour and cook, stirring, 3 minutes.
Gradually add milk; cook and stir until smooth and slightly thickened.
Puree with oysters and liquor and spinach.
Reheat with cream and seasonings adjust to taste.
Cool, chill and serve in chilled bowls garnished with lemon slices.
Gradually add milk; cook and stir until smooth and slightly thickened.
Puree with oysters and liquor and spinach.
Reheat with cream and seasonings adjust to taste.
Cool, chill and serve in chilled bowls garnished with lemon slices.
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