Oyster-Mushroom Chowder
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
oysters
|
*
|
| 1 | cup |
oyster liqueur
|
* |
| 3 | tablespoons |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| ½ | cup |
cream
|
|
| 2 | tablespoons |
shallots
minced |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | pound |
mushrooms
|
|
| 2 | teaspoons |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
oysters
|
*
|
| 237 | ml |
oyster liqueur
|
* |
| 45 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 118 | ml |
cream
|
|
| 3E+1 | ml |
shallots
minced |
|
| 1 | x |
salt and black pepper
|
*
|
| 226.8 | g |
mushrooms
|
|
| 1E+1 | ml |
parsley leaves
minced |
|
Directions
Heat oysters in liquor over low heat until edges curl.
Drain, saving liquor.
Melt 1 tablespoon butter, blend in flour, add milk gradually, stirring constantly.
Bring to boiling and cook 1 minute.
Add cream, shallots, parsley, salt and pepper.
Warm mushrooms in remaining butter until heated but not brown.
Combine mushrooms, oysters, and oyster liquor to cream sauce.
Serve immediately.
