Smoked Oyster And Mushroom Soup - cooking recipe

Ingredients

14 ounces mushroom soup (1 tin, best quality)
3 ounces smoked oysters (1 tin, 85 g)
1 cup cream, fresh and thick (250 ml)
3 1/2 tablespoons dry sherry (50 ml)
2 tablespoons parsley (very finely chopped)
fresh ground black pepper

Preparation

Heat the soup, stirred well, in a saucepan, but do not boil!
Halve the oysters and add, together with the cream and sherry.
Stir and heat, and again do not boil.
Serve in small, warmed soup cups or bowls, and garnish with the parsley and a generous grind of black pepper.
Serve with slices of brown bread.