RECIPES FOR MUSHROOM SOUP and OYSTER STEW

MUSHROOM SOUP

1 pound fresh mushrooms, thinly sliced
2 cups milk
3 shallots, minced
1 T butter
1 cup heavy cream
4 egg yolks
1/2 cup sweet sherry
salt, pepper and butter

Marinate the mushrooms in the milk, while you saute the shallots in butter (for 5 minutes).

Combine in a deep sauce-pot, add the cream, salt and pepper to taste, and hold it at a slow boil for 25 minutes.

Prepare 4 soup bowls with an egg yolk and 2 tablespoons of sherry in each.

Pour the hot soup into each bowl, stirring rapidly to distribute the egg yolk and sherry into the soup. Garnish with fresh minced parsley if you wish.

OYSTER STEW


4 minced shallots ( or scallions)
4 T butter
1 1/2 dozen oysters with their liquor ( or 2 tins drained oysters)
2 cups milk
2 cups heavy cream
pepper, salt
2 glases dry sherry
4 teaspons butter

Simmer shallots in 4 tablespoons of butter for 5 minutes, add oysters and liquor. Bring to a boil, add milk and cream, salt and pepper.

Simmer 2 minutes, add sherry, and again bring to the boil.

Place a teaspoon of butter in each serving bowl, pour soup over, and serve
with Parmesan cheese toast.

but........

If you are really stuck for time or strugglingto get fresh oysters, why not try one of the ready made versions below. Nobody will notice the difference!