Advertisement

Sherried Oyster and Brie Soup

Sherried Oyster and Brie Soup

Sherried Oyster and Brie Soup

Yield

Makes 4 servings

Ingredients

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)

Preparation

  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.

Check out more recipes for French

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement


Recommended

Advertisement

Advertisement