Chicken Soup with Smoked Oysters

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

An ideal soup to make ahead and reheat to serve. It also makes a good supper dish served with lots of French bread.


  • 3 tablespoons olive oil
  • 1 large red pepper, cored, deseeded and sliced very thinly
  • 2


Heat the olive oil in a large pan over a fairly low heat. Add the pepper and paprika, cover and cook gently for about 10 minutes until the pepper slices are soft. Stir in the lemon juice and chicken then cover the pan and cook for 5 minutes.

Remove from the heat and stir in the double cream and the mushrooms. Bring to the boil over a medium heat, stirring. Still stirring, let the mixtur