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Oyster Bisque

Yield about 7 cups


  • 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

How to Make It

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

  2. 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.

  3. 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.