Oyster Bisque With Mushrooms and Wild Rice Recipe

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Oyster Bisque With Mushrooms and Wild Rice
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Ingredients
15
Count
Nutrition
539
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Rinse oysters thoroughly in cold water to remove the sand and drain, reserving as much oyster liquor as possible. Also strain out sandy particles or pieces of shell that might be present in the liquor.
  2. Place dehydrated mushrooms in a bowl and cover them with boiling water and let stand for 30 minutes. (Since the dehydrated mushrooms can be a bit spendy, I just purchase a small package of mixed wild mushrooms that include porcinis). To remove any sand that might be present, strain liquid through a cheese cloth and reserve the liquid. Chop the rehydrated mushrooms finely.
  3. Melt 4 tablespoons butter in in a large soup pot over medium heat. Saute onion, celery, rehydrated mushrooms, thyme, and nutmeg until vegetables are soft and translucent. Stir in 1/4 cup flour until well incorporated and allow flour to brown slightly. (I probably use at least 1/2 teaspoon of freshly grated nutmeg. Chef Sarah calls for a pinch. ).
  4. Gradually add in the reserved mushroom liquid, fish stock, oyster juices, and sherry. (If you do not have fish stock, use bottled clam juice. But it is easy to make using fish heads, fish bone trimmings, onion, and celery. Although salmon heads can be used for some types of stock, I prefer to use heads from white fish, like cod or snapper.) Simmer soup base uncovered 45 minutes, stirring occasionally.
  5. While the soup is simmering, slice the button mushrooms and chop remaining fresh mushrooms. Then saute in 2 tablespoons of butter. Although Chef Sarah only uses button mushroom and oyster mushrooms, I prefer to add other types of fresh mushrooms. I have noted from other recipes that oyster mushrooms are usually a substitute for Hen of the Woods mushrooms, but the latter have such an intensely earthy flavor and an interesting texture.
  6. Also while soup is simmering prepare wild rice according to package directions.
  7. Once base has simmered long enough to get all the flavors married, add the light cream. Then puree with an immersion blender. (Chef Sarah also purees the oyster mushrooms in with the base, but I would rather leave them chopped with the other fresh mushrooms).
  8. Add in sauteed fresh mushrooms, 1 1/2 cups of prepared wild rice, and oysters. Heat thoroughly to blend the flavors and cook until the edges of the oysters curl slightly. Adjust flavors with salt, pepper, and additional sherry. Serve at once, garnished with chopped parsley or thyme leaves and a splash of sherry in each bowl.
  9. Note: To prepare according to cookbook recipe, use only oyster mushrooms and button mushrooms. Finely chop the oyster mushrooms, so they can be pureed in with the base. Then combine sliced button mushrooms, oysters, and wild rice and complete as above. Also recipe from cookbook uses cream sherry and heavy cream instead of light cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 538.69 Kcal (2255 kJ)
Calories from fat 151.13 Kcal
% Daily Value*
Total Fat 16.79g 26%
Cholesterol 78.43mg 26%
Sodium 521.34mg 22%
Potassium 613.12mg 13%
Total Carbs 46.85g 16%
Sugars 2.09g 8%
Dietary Fiber 2.13g 9%
Protein 22.51g 45%
Vitamin C 3.1mg 5%
Vitamin A 0.1mg 4%
Iron 6mg 33%
Calcium 71.9mg 7%
Amount Per 100 g
Calories 131.87 Kcal (552 kJ)
Calories from fat 37 Kcal
% Daily Value*
Total Fat 4.11g 26%
Cholesterol 19.2mg 26%
Sodium 127.62mg 22%
Potassium 150.09mg 13%
Total Carbs 11.47g 16%
Sugars 0.51g 8%
Dietary Fiber 0.52g 9%
Protein 5.51g 45%
Vitamin C 0.8mg 5%
Iron 1.5mg 33%
Calcium 17.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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