Sherried Oyster And Brie Soup Recipe
Ingredients
| 1 quart select Maryland oysters with liquor | ||
| Butter/Margarine | 2 Tablespoon | |
| Mushrooms | 1 pound, thinly sliced | |
| Shallots | 1/2 Cup (16 tbs), minced | |
| Lemon juice | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Beef broth | 3 Cup (16 tbs) | |
| 1 cup cream sherry, reduced to 1/2 cup | ||
| 4 ounces Brie cheese, rind trimmed | ||
| Milk | 1 Cup (16 tbs) | |
| Heavy cream | 1 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.
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.
Chef
