Recipe by DSPROUT
"Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread"
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carrot, finely chopped
onion, finely chopped
celery, finely chopped
button mushrooms, chopped
1 (14 ounce) can
artichoke hearts, drained
shucked oysters and juice
The first time I made this I followed the recipe exactly. I can't give it 5 stars as written. The flavor is very good but it was not filling or hearty. The second time I made it I used triple the amount of oysters (fresh), doubled the onion and celery and used 8 oz. of sliced baby bella mushrooms. Much improved!!! We like our soups to be a main dish and these additions brought it up to that level without adding a whole lot of calories. I might try adding a cup of cubed potato next time to give it even more body. The flavor was there with the basic recipe and as is, would be a nice first course at a special dinner.
To me it was a lot better when I made it the second time with modifications. I didn't add the mushrooms, artichokes, thyme, oregano and sage but added black pepper and a bit of Old Bay. I added leftover mashed potatoes for thickening and left out the flour. I also used half and half in place of the cream and canned oysters.
Just made this soup. Made the following substitutions in the recipe: Can chopped asparagus instead of artichoke hearts, half and half instead of heavy cream, margarine instead of butter and I added four diced potatoes (cooked). Good Grief this was good stuff. Recommend making a double batch on your first try. A keeper for sure
this is AMAZING!!! i don't seem to be able to stop eating this...! the only thing is that the artichoke doesn't quite fit in here... i love artichoke, but it taste weird in this soup. i'll leave it out next time. i added a couple red potatoes (sautéed with the rest of the veggies) and corn kernel (frozen. added when i added the veggies to the liquid). i think both fit really well with this soup. used veggie broth instead of chicken, fresh sage instead of dry, fat free 1/2 & 1/2 instead of heavy cream. worked out fine. i also used more oysters than called for since i love oysters. my tip is don't put all the oysters in the soup if you know you're not gonna finish the whole pot. add as many as you think you'll eat in one setting, save the rest and add them (again, only as many as you can eat at once) when you reheat the soup, so that you won't end up having gross chewy oysters that's been reheated 3 times.
This soup was very easy to make and relied on easy-to-find ingredients. (I used 2-8 oz. cans of oysters w/ juices in lieu of fresh.) The result is excellent!
Every time I make this stew it's gone in
no time at all. There are never any leftovers.
This is my mother-in-law's recipe. I'm realy
glad she shared it with everyone in the
family. I hope everyone will enjoy it.
This was excellent. I wanted to make half the recipe and did not want to open a second can of chicken broth for just 2 ounces so I used 1 can broth and 3/4 cup cream. For half the recipe I used an 8 ounce jar oysters and would have liked more. Next time I will use 12 ounces.
This is a wonderful recipe and I'll probably make it again for Christmas. To lighten it a bit, I halved the butter used and also used half evaporated milk and half cream. I added a little white wine and paprika as well. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Elegant Oyster Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 402
** Calories from Fat: 317
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