Best 3 Oyster Cream Soup Recipes

Oyster cream soup is a classic dish that is enjoyed by people of all ages. It is a creamy, flavorful soup that is perfect for a special occasion or a simple weeknight meal. The soup is made with fresh oysters, cream, and a variety of vegetables. It is often served with oyster crackers or crusty bread. There are many different recipes for oyster cream soup, but the basic ingredients are always the same. The soup can be made with fresh or canned oysters, and the type of vegetables used can vary depending on personal preference. Some common vegetables used in oyster cream soup include celery, onion, carrot, and potato. The soup is typically thickened with flour or cornstarch, and it is seasoned with salt, pepper, and herbs.

Here are our top 3 tried and tested recipes!

OYSTER CREAM SOUP

Oyster Cream Soup image

Make and share this Oyster Cream Soup recipe from Food.com.

Provided by Diana Adcock

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 slices bacon, cooked to just crisp and crumbled drain off fat
1/4 cup unsalted butter
1 potato, peeled and cut into 1/4 inch dice
1 carrot, cut into 1/4 inch dice
1 stalk celery, cut into 1/4 inch dice
1 small onion, finely chopped
3 cups shucked oysters, in their liquor
2 cups milk
2 cups light cream
1 teaspoon finely chopped thyme
1/2-1 teaspoon Tabasco sauce
salt and pepper
2 tablespoons chopped chives

Steps:

In a large saucepan melt butter over medium-low heat.
Add the potato, carrot, celery and onion.
Saute for 3 minutes.
Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme.
Bring milk and vegetable mixture to a boil, reducing heat to a simmer.
Cook, uncovered for 10 minutes, stirring often.
Add the oysters and cook until their edges curl, about 3 minutes.
Season to taste with hot pepper sauce, salt and pepper.
Ladle into bowls and garnish with chives and crumbled bacon.

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

Ingredients

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.

CREAM OF OYSTER SOUP

CREAM OF OYSTER SOUP image

Categories Soup/Stew Shellfish Side Simmer

Yield 6 Servings

Number Of Ingredients 6

Ingredients

1 pint oysters
1 quart milk
1 level tablespoon butter
1 level tablespoon flour
salt and pepper to taste
1/2 cup whipped cream

Steps:

Chop the oysters, drain off the liquor and add to it an equal amount of water; heat slowly skim well, then put in the chopped oysters and cook three minutes. Scald the milk, thicken with the butter and with flour, cream together and add to the oysters with the seasoning. Put in the cream the last minute before serving.

Tips:

Use fresh oysters. Fresh oysters have a briny, sweet flavor that is perfect for this soup. If you can't find fresh oysters, you can use frozen oysters, but be sure to thaw them completely before using.
Don't overcook the oysters. Oysters are delicate and will toughen if they are overcooked. Simmer them gently for just a few minutes, until they are barely cooked through.
Use a good quality cream. The cream is one of the main ingredients in this soup, so it's important to use a good quality one. Look for a cream that is at least 35% butterfat.
Season the soup to taste. This soup should be creamy, briny, and slightly sweet. Season it with salt, pepper, and cayenne pepper to taste.
Serve the soup immediately. Oyster cream soup is best served immediately after it is made. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days. Reheat it gently over low heat before serving.

Conclusion:

Oyster cream soup is a classic dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste. With its creamy, briny flavor and delicate texture, oyster cream soup is sure to please everyone at your table.

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