Elegant Oyster Soup Recipe - Allrecipes.com
Elegant Oyster Soup Recipe
  • READY IN 1 hr

Elegant Oyster Soup

Recipe by  

"Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
  2. In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
  3. Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
  4. Whisk in cream and add oysters; bring to a simmer, but do not boil.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2008

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.

 
Most Helpful Critical Review
Feb 11, 2013

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.

 
Mar 22, 2006

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

 
Mar 19, 2009

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.

 
Feb 04, 2008

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!

 
Dec 24, 2003

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.

 
Jan 19, 2008

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.

 
Nov 19, 2006

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!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 402 kcal
  • 20%
  • Carbohydrates
  • 15.9 g
  • 5%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 35.3 g
  • 54%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 870 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Gotta Feed the Football Fans
Gotta Feed the Football Fans

Get cheer-worthy chili, ribs, dips, snacks, and treats.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Jersey Fresh Tomato Soup

See how to make a fresh tomato soup that’s creamy without being high fat.

Southwest Tortilla Soup

Discover time-saving tricks for making delicious tortilla soup.

Oyster Stew

See how to make a comforting, creamy, top-rated oyster stew.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States