Wild Mushroom and Oyster Bisque

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Title: Wild Mushroom and Oyster Bisque
Categories: Chatelaine, soups
Yield: 7 cups

15 g dried sliced mushroom; pkg
2 c homogenized milk
250 mL half-and-half cream
1 roasted red pepper; chopped
1 tb butter
2 tb dry vermouth or sherry
1 bay leaf
1/4 ts salt, Tabasco
1 pn nutmeg
32 oz shucked fresh oysters; *see
-note
2 green onions

1. In small dish, cover mushrooms with ½ cup boiling water and soak for 10
mins.

2. In saucepan, heat milk with cream, roasted pepper, butter, vermouth,
bay leaf, salt, tabasco and nutmeg over med-low heat until very hot, but
not simmering, about 5 mins, stirring often. Stir in fresh oysters and
liquid, and mushrooms and liquid. (If using canned oysters, rinse with
cold water, drain and add) Cover and heat until edges of fresh oysters
just start to curl or until canned oysters are just heated through, about 3
mins. Do not boil.

3. Remove bay leaf, sprinkle with green onions and serve.

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* Do not drain oysters. Will be about 4 cups. If using canned, use 15oz
canned oysters.

To make ahead. Prepare soup but do not add oysters or their liquid.
Refrigerate for up to 1 day. Just before serving, reheat soup, then stir
in oysters and liquid and heat as above.

Per serving:
210 calories, 11.8g fat
201mg calcium

Source: Chatelaine Jan 97
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