Season oysters with pepper and frizzle in their own juice in a 2-quart dish until edges are slightly curled, 3 to 4 minutes on High.
Set aside.
Micromelt butter in an 8-cup measure.
Add flour and onion,
Saute on High 3 minutes.
Stir frequently.
Add mushroom soup, oyster liquid and milk.
Mix well after each ingredient.
Microwave on High 6 minutes; stir at 2 minute intervals.
Add drained oysters, salt and onion tops to hot milk mixture.
Serves 6.
Heat the oil in a large pot, and saute the onions until soft but not browned. Add the potatoes, chicken stock and salt. Bring to a boil. Turn the heat down to a simmer and cook until the potatoes are very tender, about 1 hour.
Puree the soup in a food processor, and return to the pot. Bring to a simmer.
Thinly shred the kale (you want it to be very thin). Add to the soup and simmer for 20 minutes.
Just before serving add the oysters to the simmering soup and stir for a few minutes. Season with black pepper.
br>Serve hot in soup bowls with oyster crackers.
Serves 4
day.).
2. FINISH SOUP Remove bones from slow cooker
Put margarine in saucepan.
Add celery, oysters and seasonings and cook until tender.
Add celery soup, milk and water.
Cook until soup boils up well.
ix.
Please taste -- the soup is mild and rich, and
d drain, reserving as much oyster liquor as possible. Also strain
combine shrimp, onion, garlic, cilantro, oyster sauce, soy sauce, fish sauce
For the soup:
Heat the oil in
In a large saucepan, bring stock to a boil along with shiitake mushrooms, soy sauce, ginger and sesame oil. Reduce heat and simmer gently for 4-5 mins.
Meanwhile, cook egg noodles following package instructions. Set aside.
Add oyster mushrooms, carrot and green onions to soup and simmer for another 1-2 mins, until just tender.
Distribute noodles between 4 serving bowls. Gently slide tofu onto noodles. Top with soup. Serve garnished with sliced chili and green onions.
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
risp Add sliced chicken and oyster sauce, stir-fry for 1
he bottom of a large soup pot, heat the oil over
emaining tablespoon butter and the oyster liquor.
When the edges
rain) until soft.
Add soup and heat, stirring until smooth
ead. Add the jicama and oyster sauce and saute for 30
n immersion blender, puree the soup in the pan. Return to
mooth. Add reserved mushrooms to soup and reheat gently. Season.
In large saucepan, over medium heat, combine soup, tomatoes, milk, rice and Italian seasoning.
Stir until all ingredients are well blended and soup is smooth.
Cook 10 minutes or until hot, stirring occasionally.
Stir in shrimp and oysters.
Garnish with parmesan cheese and serve immediately.
njoy.
Like most chili recipes, this one tastes better the