Cream of mushroom soup with chili oysters

Cream of mushroom soup

An American dish that tastes of land and sea, this mushroom-based cream, enriched with oysters drowned in a mixture of wine and chilli. try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

1 onion

200 g of celeriac

100 g of leek

350 g of mushrooms

2 tablespoons of peanut oil

8 dl of water

30 g of powdered fish stock, in specialty stores

1 cube of vegetable broth

2.5 dl of half cream

3 dashes of Tabasco

salt

2 dl of white wine

1 teaspoon of chili powder

8 oysters

Freind's kitchen recipes, chocolate cake without flour.

How to proceed

Preparation: approx. 40 minutes

Cut the onion, vegetables and mushrooms into small pieces. Heat the oil in a large pan. Fry the vegetables and mushrooms for about 2 minutes. Add the water, the fish stock and the nut. Cover and simmer for 15 minutes. Blend the soup with the hand mixer. Stir in the half cream and season with Tabasco and salt. Put in warm.

In a pan, heat the wine with the chili powder. Brush the oysters well under running water. Open the shells as shown on the right. Remove the shellfish from the shell and dip them in the wine for about 2 minutes. Put 2 oysters in each bowl. Add the wine to the soup. Heat it briefly and serve in bowls. Garnish with Tabasco as desired. Accompanied with crackers. You may be interested to read asparagus cake recipe/ savoury vegetable cake recipe.

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