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Sherried Oyster and Brie Soup

Sherried Oyster and Brie Soup

Sherried Oyster and Brie Soup


Makes 4 servings


1 cup cream sherry
1 quart select Maryland oysters with liquor
2 tablespoons butter
1 pound fresh mushrooms, thinly sliced
1/2 cup minced shallots
2 tablespoons fresh lemon juice
2 tablespoons all-purpose flour
3 cups beef broth
4 ounces Brie cheese
1 cup milk
1 cup whipping cream
Salt and white pepper
Fresh chives (optional)


  1. Bring sherry to a boil in small saucepan over medium-high heat. Reduce heat to low. Simmer until slightly thickened and reduced to 1/2 cup. Set aside.
  2. Drain oysters, reserving liquor. Set aside.
  3. 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.
  4. Add broth and reduced sherry; bring to a boil. Reduce heat to low. Simmer 20 minutes.
  5. Cut Brie cheese into wedges; using paring knife, remove and discard outer white rind.
  6. Add cheese to soup; stir to melt. Stir in reserved oyster liquor, milk and cream; season to taste with salt and pepper. Heat until very hot. Do not boil.
  7. Remove from heat; add oysters. Cover and let stand until oysters are just plumped. Garnish with fresh chives.

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