So here you are: a rich-looking, rich-tasting oyster soup that's creamy without heavy cream. There's a pat of butter--just one--and plump Chesapeake oysters. Because I didn't want to go the way of heavy cream, I used a condensed soup. Generally, I stay away from canned soup because of the elevated sodium levels, but I discovered Campbell's Cream of Mushroom Soup with Roasted Garlic. I used Silk brand soy milk to replace regular milk in the recipe. Plus, the recipe is quick if you purchase pre-shucked oysters. The result is an elegant, smoky (with the addition of smoked paprika) soup with fresh oysters to enjoy any night of the week.
This is a great time to eat oysters. They are in season, and oyster farms are increasing and perfecting conditions for oysters' growth and health. Monterey Bay's "Seafood Watch" program has proclaimed farmed oysters (worldwide) a "best choice" sustainable seafood. Wild-caught oysters are a "good alternative." If you've never prepared oysters at home, this soup is a good place to start.
Quick Oyster & Mushroom Soup Serves 2 (generously)
1 tablespoon butter, unsalted
8-ounces pre-shucked, fresh oysters in container.
1 10 3/4-ounce can Campbell's "Cream of Mushroom Soup with Roasted Garlic" (or equivalent)
1 10 3/4-ounce can of unsweetened "Silk" soy milk
Cracked, white pepper
Smoked paprika for garnishing (and for adding smoky flavor)
- Melt butter in 2-quart saucepan on medium-low heat.
- Add liquid from shucked oysters (reserve oysters and set aside); allow butter and oyster "liqueur" to simmer for two minutes.
- Add condensed soup; add soy milk to empty soup can and pour into saucepan.
- Stir until soup, oyster liqueur, and milk are blended; bring it to a boil for two minutes.
- Reduce flame to low and add oysters. Simmer soup for additional 5 minutes and turn off burner.
- Serve hot.