Sherried Oyster And Brie Soup Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 1 quart select Maryland oysters with liquor
 Butter/Margarine2 Tablespoon
 Mushrooms1 pound, thinly sliced
 Shallots1/2 Cup (16 tbs), minced
 Lemon juice2 Tablespoon
 All purpose flour2 Tablespoon
 Beef broth3 Cup (16 tbs)
 1 cup cream sherry, reduced to 1/2 cup
 4 ounces Brie cheese, rind trimmed
 Milk1 Cup (16 tbs)
 Heavy cream1 Cup (16 tbs)
 Chives, 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.
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