Chinese Oyster Soup Food

CHINESE OYSTER SOUP

Steps:

• In a pot bring beef stock, mushrooms with liquid, celery, carrots, bamboo shoots, and ginger to a boil; simmer 15 minutes.
• Add oysters ( I add the liquid ) and snow peas.
• Cook 3 minutes more.
• Turn off heat; add green onion and sherry.

ELEGANT OYSTER SOUP

Steps:

• In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
• In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
• Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
• Whisk in cream and add oysters; bring to a simmer, but do not boil.

OYSTER SOUP

Steps:

• Melt butter, stir in flour and blend well.
• Add milk slowly, stirring constantly; add cream, salt, pepper and grated onion.
• Keep warm over low heat.
• Bring oysters to a boil in their own liquor; add to milk stock and heat about 5 minutes or until edges of the oysters curl.
• Serve immediately.

CHINESE OYSTER SOUP

Steps:

• Combine all ingredients except oysters, salt and pepper in slow cooker; cook on low 6-8 hours, adding oysters and their juice during the last 10-15 minutes.
• Season to taste with salt and pepper.