Oyster & Mushroom Soup - cooking recipe

Ingredients

3 (10 ounce) containers oysters, drained
1/2 cup oyster liquor
4 slices lean bacon
8 tablespoons butter (1 Stick)
1 cup white onion, minced
1/2 cup celery, minced
1/2 cup green onion, minced
1 1/2 tablespoons garlic, minced
1 lb button mushroom, sliced thin
1/4 cup flour
1/2 cup dry sherry
3 cups chicken broth
2 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
4 egg yolks
2 cups heavy cream

Preparation

Drain raw oysters & reserving 1/2 cup oyster liquor.
In large heavy pot saute bacon until crisp.
Remove bacon and reserve drippings (eat bacon-you will not add it to the soup).
Add stick of butter to reserved bacon drippings and melt.
When butter has melted add onions, celery and garlic and saute over medium heat until soft, about 30 minutes.
Add sliced mushrooms and green onions and saute until mushrooms are tender, about 30 minutes.
Add flour and cook, stirring constantly, for about 3-5 minutes.
Slowly add sherry and cook for about 5 minutes.
Slowly add chicken broth and oyster liquor and stir until well blended.
Add bouillion cubes, salt, black pepper, white pepper, cayenne pepper and nutmeg, stirring to mix.
Bring to a simmer over medium heat and gently simmer for about 15 minutes.
In a large measuring cup or bowl beat egg yolks slightly.
Add heavy cream to egg yolks, mixing well.
Slowly add cream mixture to pot, stirring well and gently simmer for about 5 minutes.
Add oysters and gently simmer for about 3 minutes or just until oysters curl around the edges.