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Oyster Cheese Soup Recipe
|Fresh oysters||12 Ounce|
|Chopped carrots||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chicken broth||3 1⁄2 Cup (56 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||4 Cup (64 tbs)|
|Sharp cheddar cheese||4 Ounce|
Calories 222 Calories from Fat 114
% Daily Value*
Total Fat 13 g20.5%
Saturated Fat 7.5 g37.6%
Trans Fat 0 g
Cholesterol 55.7 mg
Sodium 411.1 mg17.1%
Total Carbohydrates 15 g4.9%
Dietary Fiber 0.66 g2.6%
Sugars 6.6 g
Protein 11 g22.7%
Vitamin A 34.2% Vitamin C 7.2%
Calcium 21.5% Iron 13%
*Based on a 2000 Calorie diet
Coarsely chop oysters; set aside.
Combine carrots, celery, chicken broth, and reserved oyster liquid in a large saucepan.
Bring mixture to a boil; reduce heat and simmer about 5 minutes or until vegetables are crisp-tender.
Saute onion in butter in a Dutch oven until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened.
Stir in broth mixture, cheese, and pepper; stir over low heat until cheese melts.
Add oysters, and simmer 5 to 8 minutes or until edges of oysters curl.