Wild Mushroom and Oyster Bisque

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Title: Wild Mushroom and Oyster Bisque

Categories: Chatelaine, soups

Yield: 7 cups

15 g dried sliced mushroom; pkg

2 c homogenized milk

250 mL half-and-half cream

1 roasted red pepper; chopped

1 tb butter

2 tb dry vermouth or sherry

1 bay leaf

1/4 ts salt, Tabasco

1 pn nutmeg

32 oz shucked fresh oysters; *see -note

2 green onions

1. In small dish, cover mushrooms with 1/2 cup boiling water and soak for 10

2. In saucepan, heat milk with cream, roasted pepper, butter, vermouth, bay leaf, salt, tabasco and nutmeg over med-low heat until very hot, but not simmering, about 5 mins, stirring often. Stir in fresh oysters and liquid, and mushrooms and liquid. (If using canned oysters, rinse with cold water, drain and add) Cover and heat until edges of fresh oysters just start to curl or until canned oysters are just heated through, about 3. Remove bay leaf, sprinkle with green onions and serve.

4 cups. If using canned, use

15oz canned oysters. To make ahead. Prepare soup but do not add oysters or their liquid. Refrigerate for up to

1 day. Just before serving, reheat soup, then stir in oysters and liquid and heat as above. Per serving:

210 calories,

11.8g fat

201mg calcium Source: Chatelaine Jan

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