Oyster Soup with Wild Mushrooms

Name: Oyster Soup with Wild Mushrooms (Soupe d’huîtres aux cèpes et mousserons)
Yield: For four people
Cuisine: French
Ingredients: 2 dozen oysters (natives or Colchesters, size 1 or 0); 2 dozen oysters (natives or Colchesters, size 1 or 0); 2 dozen oysters (natives or Colchesters, size 1 or 0); 250 g (8½ oz) ceps, St Georges mushrooms, chanterelles, pieds de moutons or other wild mushrooms; 250 g (8½ oz) ceps, St Georges mushrooms, chanterelles, pieds de moutons or other wild mushrooms; 250 g (8½ oz) ceps, St Georges mushrooms, chanterelles, pieds de moutons or other wild mushrooms; 250 g (8½ oz) ceps, St Georges mushrooms, chanterelles, pieds de moutons or other wild mushrooms; 250 g (8½ oz) ceps, St Georges mushrooms, chanterelles, pieds de moutons or other wild mushrooms; 50 g (2 oz) butter; 1 shallot, finely chopped; 6 tablespoons aromatic white wine court-bouillon or very light fish stock; 6 tablespoons aromatic white wine court-bouillon or very light fish stock; 250 ml (8½ fl. oz) double cream or crème fraîche; 250 ml (8½ fl. oz) double cream or crème fraîche; a squeeze of lemon juice; 1 tablespoon chives, snipped; a few sprigs of chervil; salt, freshly ground pepper; salt, freshly ground pepper

Soupe d’huîtres aux cèpes et mousserons

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

2 dozen oysters (natives or Colchesters, size 1 or 0)
250 g (8½ oz)

Europe
France
Fish course
Starter
Gluten-free
Pescatarian
Autumn

Method

Preparing the oysters

Open the oysters and put them with their juice in a sauté pan, taking care to remove any particles of broken shell and sand. Strain the juice if necessary.

Making the soup

Slice the mushrooms and sauté them in butter with the chopped shallot. Let them brown very lightly, add the