Alice’s Oyster & Mushroom Soup
(from Alice Nondorf’s recipe box)
You can omit mushrooms if you don’t care for them
Prep time: 15 minutes
Cook time: 30 minutes
Serves 8 people
Categories: Soups
Ingredients
- 6 - 8 Tbsp. butter
- 1 small onion - diced fine
- 1/2 bunch chopped celery (mostly leafy ends & small stems plus about 3 split regular ribs)
- 3 tsp. jar garlic
- 1 (8 oz.) pkg. sliced baby portabella mushrooms
- 4 Tbsp. flour
- 1 C. heavy cream
- 5 C. 2% milk
- 3 (3.75 oz.) cans smoked oysters - drained
- 2 (8 oz.) cans whole oysters with juice
- 6 Tbsp. Worcestershire sauce
- 1 tsp. Nature's Seasoning
Directions
-
In a large pot on medium-high heat, melt butter until bubbly. Add onion, garlic & celery, cooking til onions are translucent. Add mushrooms and cook for 3 – 5 minutes more. Sprinkle with flour & mix well. Add whole oysters & smoked oysters and let get hot through. Add heavy cream, milk, Worcestershire sauce & seasoning. Turn down to low and cook for 10 minutes. Serve with oyster crackers.