Best 8 Cream Of Mushroom With Oyster And Shrimp Soup Recipes

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Cream of mushroom with oyster and shrimp soup is a delectable and flavorful dish that combines the earthy tones of mushrooms, the briny sweetness of oysters, and the delicate taste of shrimp. This creamy and rich soup is perfect for a cozy dinner or as an elegant appetizer. Whether you're a seasoned chef or a home cook looking to try something new, this article will guide you through the process of creating a mouthwatering cream of mushroom with oyster and shrimp soup that will surely impress your family and friends.

Let's cook with our recipes!

QUICK CREAM OF MUSHROOM SOUP



Quick Cream of Mushroom Soup image

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

CREAM OF MUSHROOM SOUP I



Cream of Mushroom Soup I image

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

Steps:

  • In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  • In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
  • In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g

OYSTER-AND-SHIITAKE-MUSHROOM SOUP WITH SHRIMP



Oyster-and-Shiitake-Mushroom Soup With Shrimp image

Provided by Molly O'Neill

Categories     soups and stews, appetizer, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 pounds medium shrimp
6 cups homemade or low-sodium chicken stock
1 cup white wine
1/2 pound oyster mushrooms
1/2 pound shiitake mushrooms
2 tablespoons unsalted butter
Kosher salt and black pepper to taste
5 tablespoons sherry
2/3 cup cooked rice
2 tablespoons olive oil
Chopped fresh chervil for garnish

Steps:

  • Peel the shrimp and place all the shells in a large kettle. Devein half the shrimp and split them in half lengthwise. (Reserve the rest of the shrimp for another use.) Set aside.
  • Add the stock and wine to the kettle with the shells and bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes.
  • Meanwhile, trim any tough end portions from the oyster mushrooms and add the trimmings to the pot with the stock. Cut the oyster mushrooms into pieces if they are large. Trim the stems from the shiitakes and add them to the pot. Slice the caps.
  • Melt the butter in a large skillet set over medium heat. Add the oyster mushrooms and the shiitake caps, season them to taste with salt and pepper and cook, stirring frequently, until the mushrooms are tender and lightly browned, about 10 minutes. Add 2 tablespoons of sherry and cook until evaporated. Transfer the mushrooms to a bowl.
  • Strain the stock through a fine-mesh sieve, pressing hard on the shells to force out as much liquid as possible. Discard the solids. Return the stock to the kettle and add the rice and half of the mushrooms. Working in batches, puree the rice and mushroom soup in a blender until it is very smooth. Return it to the kettle and stir in 1 tablespoon of the sherry. Set aside.
  • When ready to serve, heat a large skillet over high heat and add the oil. Add the shrimp and cook, stirring, until the shrimp are pink and just cooked through, about 3 to 4 minutes. Add the remaining 2 tablespoons of sherry and cook until evaporated.
  • Reheat the soup and season it with salt and pepper to taste. Divide among 6 serving bowls and garnish each with reserved mushrooms, shrimp and chervil. Serve immediately.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1268 milligrams, Sugar 2 grams, TransFat 0 grams

CREAM OF MUSHROOM WITH OYSTER AND SHRIMP SOUP



CREAM OF MUSHROOM WITH OYSTER AND SHRIMP SOUP image

Categories     Mushroom     Shellfish     Quick & Easy

Yield Makes approximately 10 one cup servings

Number Of Ingredients 12

Cream of Mushroom with Oyster and Shrimp Soup
(M.O.S.S. Soup)
In a skillet, melt one 4 oz. Stick of butter. Stir in approximately 1/3 c. of sifted flour.
Use whisk to stir on med-high heat to make roux.
After about 8 - 10 min., add in 1 ½ c. of hot water and stir.
Add 1 pt. Heavy whipping cream and 1 pt. whole milk.
Fry about ½ of a 10 oz. pkg. of Portobello mushrooms and add to soup when done. Melt one lg. Beef Bouillon cube in about ½ c. boiling water and add to soup. Add one 10 oz pkg. of frozen chopped spinach and three lg. bay leaves to soup, let simmer.
Poach one lb. fresh, shucked oysters and one lb. fresh, cleaned, peeled shrimp. Add to soup after poaching for approximately
8 minutes. Add one tablespoon of Lea and Perrins Worcestershire Sauce, salt and pepper to taste.
Simmer soup for 10 minutes while stirring. Makes about 10 servings.
Michael S. McCullough
New Orleans, LA 12/07/04

Steps:

  • Easy to prepare, this soup is a breeze and should only take about 20 minutes to one half hour to prepare.

MUSHROOM AND OYSTER SOUP



Mushroom and Oyster Soup image

Categories     Blender     Dairy     Garlic     Herb     Mushroom     Onion     Shellfish     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 10

3 medium leeks (white and pale green parts only), chopped (2 cups)
3 tablespoons unsalted butter
1/2 lb cremini mushrooms, trimmed
1 garlic clove, smashed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
2 1/2 cups half-and-half
2 cups shucked oysters with 1/2 cup of their liquor
2 tablespoons chopped fresh chives

Steps:

  • Wash leeks in a bowl of cold water, agitating them, then lift out and pat dry.
  • Heat butter in a 2 1/2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook leeks, mushrooms, garlic, salt, nutmeg, and pepper, stirring occasionally, until leeks are softened and any liquid mushrooms give off is evaporated, about 10 minutes.
  • Transfer half of mushroom mixture to blender and purée with half-and-half until very smooth, about 1 minute. Return purée to saucepan.
  • Bring soup just to a simmer, stirring occasionally, then add oysters and their liquor and cook, stirring, until oysters become plump and edges begin to curl, about 3 minutes. Sprinkle soup with chives.

GINGER SHRIMP WITH OYSTER MUSHROOMS



Ginger Shrimp With Oyster Mushrooms image

Make and share this Ginger Shrimp With Oyster Mushrooms recipe from Food.com.

Provided by daisygrl64

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces oyster mushrooms, sliced thinly
1 lb large shrimp, shelled
1 large red bell pepper, sliced thinly
3 carrots, sliced thinly
3 tablespoons vegetable oil
2 garlic cloves, crushed
fresh cilantro leaves (for garnish)
2/3 cup chicken stock
2 teaspoons sesame seeds
3 teaspoons grated fresh gingerroot
1 tablespoon soy sauce
1/4 teaspoon hot pepper sauce (like Tabasco or Louisiana sauce)
1 teaspoon cornstarch

Steps:

  • in a small bowl, mix the stock, sesame seeds, ginger root, soy sauce, hot pepper sauce, and cornstarch mix until well blended, set aside.
  • in a large skillet or wok, heat 2 tablespoons of oil.
  • stir fry the carrots for 3 minutes, remove from wok and set aside.
  • add 1 tablespoon of oil to wok, add mushrooms stir fry for 2 minutes, remove from wok and set aside.
  • add more oil to wok if needed, add the shrimp, bell pepper, garlic, and stir fry until shrimp turns pink.
  • stir the sauce mixture and pour over the shrimp in wok.
  • cook until mixture bubbles, then add the carrots, and mushrooms.
  • cover and cook for another 2 minutes.
  • transfer to a platter and garnish with cilantro.
  • serve immediately.

Nutrition Facts : Calories 301.5, Fat 14, SaturatedFat 2, Cholesterol 174, Sodium 533, Carbohydrate 16.8, Fiber 4.4, Sugar 5.5, Protein 28.6

MUSHROOM AND OYSTER SOUP FOR LAZY GOURMETS



Mushroom and Oyster Soup for Lazy Gourmets image

A really quick fine-dining type recipe! The approximate American weights are given in brackets. You can assemble this soup a day ahead, and keep it in the fridge to heat gently just before serving. Please adjust to your taste. Use the best quality canned mushroom soup and smoked oysters -- it makes a big difference to the end result. It IS rich, no excuses, but is served in very small portions -- not as generous as my photo seems to indicate! PS: I think that 2 cans of oysters might be better than just one and will improve the flavour. If you find the cup of cream too much, use a 1/2 cup plus 1/2 cup chicken broth (or more mushroom soup).

Provided by Zurie

Categories     South African

Time 8m

Yield 6 serving(s)

Number Of Ingredients 10

400 g mushroom soup (best quality, 14 oz)
105 g smoked oysters (best quality, 3 1/2 oz can, or increase to 2 cans)
250 ml fresh cream (1 generous cup, or use 1/2 cup cream and 1/2 cup chicken broth)
5 tablespoons dry sherry
1 -2 tablespoon parsley, very finely chopped
1 -2 tablespoon spring onion, very finely chopped (green and white parts)
1/2 teaspoon flaked sea salt (you'll probably need more, to taste)
7 drops Tabasco sauce (or more to taste, or use any hot sauce)
1 tablespoon lemon juice, fresh (this is to taste ( I used a good squirt)
coarse black pepper

Steps:

  • In a bowl, add all the ingredients except the pepper. About the smoked oysters: lift them from the tin with a fork when adding, and by all means use some of the canning oil too, as it adds to the flavour. If your oysters are quite large you can halve them.
  • Whisk to mix.
  • Please taste -- the soup is mild and rich, and you might want to add more lemon juice. i didn't measure, just squeezed a good squirt from half a lemon into the soup.
  • At this stage the soup can be covered and kept in the fridge overnight, which will be better for flavour.
  • To serve, heat VERY gently, or heat in a bowl in a warming oven. Do NOT boil.
  • Serve as starter portions in small ramekins, with fresh rye bread (or other) alongside.

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

This is a recipe I created from my brain. Use it or tweak it to make it your own!

Provided by ChefBoyRDave

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 19

5 cups vegetable broth
½ cup butter, divided
1 carrot, cut into matchstick-size pieces
½ white onion, cut into matchstick-size pieces
½ leek, cut into matchstick-size pieces
2 stalks celery, cut into matchstick-size pieces
1 clove garlic, minced
2 small yellow squash, cut into matchstick-size pieces
2 small zucchini, cut into matchstick-size pieces
2 ounces shiitake mushrooms, thinly sliced
2 ounces chanterelle mushrooms, thinly sliced
2 ounces oyster mushroom caps, coarsely chopped
2 white button mushrooms, thinly sliced
1 portobello mushroom, quartered and thinly sliced
¼ cup all-purpose flour
2 ½ cups heavy whipping cream
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste
1 bunch chives, chopped

Steps:

  • Pour vegetable broth into a large pot; bring to a simmer over medium heat.
  • Melt 1/4 cup butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini; cook for 2 minutes.
  • Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat.
  • Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes.
  • Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream; simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives.

Nutrition Facts : Calories 571.4 calories, Carbohydrate 20.4 g, Cholesterol 176.5 mg, Fat 53 g, Fiber 4.3 g, Protein 6.6 g, SaturatedFat 32.7 g, Sodium 588.6 mg, Sugar 5.2 g

Tips:

  • To make the soup creamier, use full-fat milk or cream.
  • If you don't have white wine, you can use chicken broth or vegetable broth instead.
  • You can also add other vegetables to the soup, such as carrots, celery, or potatoes.
  • If you want a thicker soup, you can add a cornstarch slurry.
  • Garnish the soup with fresh parsley or chives before serving.

Conclusion:

Cream of mushroom soup with oyster and shrimp is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover mushrooms, oysters, and shrimp. This soup is sure to be a hit with your family and friends.

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