Oyster Bisque

Southern Living
about 7 cups


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2 pints fresh oysters, undrained
1/4 cup butter or margarine
1 medium-size green bell pepper, chopped
1 medium onion, chopped
1 (8-ounce) package sliced fresh mushrooms
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon paprika
2 cups whipping cream
1/4 cup dry white wine or 2 tablespoons dry sherry
Oyster crackers


Drain oysters, reserving 1 cup liquid. Set oysters and liquid aside.

Melt butter in a Dutch oven over medium-high heat; add bell pepper and onion, and sauté 7 minutes or until tender. Add mushrooms, and sauté 5 minutes.

Stir in flour and next 4 ingredients. Reduce heat to medium, and cook, stirring constantly, 3 minutes. Gradually stir in reserved liquid and whipping cream; cook 5 minutes or until thickened and bubbly. Stir in oysters, and cook 3 minutes or until oysters begin to curl. Stir in wine. Serve with oyster crackers.

Created date

October 2003