Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

October 9, 2011

Oyster Stew

With the weather changing I wanted to share some of my favorite soups with you this week.  I hope you enjoy them and that they go well with this season of football games and cool fall breezes.  

One of my family's favorite soups is oyster stew.  I like to add mushrooms to this traditional dish and it pairs well with a salad and my Cheese Bread with Onions and Banana Peppers.

Although, my family enjoys this recipe throughout the year, we almost always eat it on Christmas Eve.

This is rich and creamy and oh so comforting.

Oyster Stew
1/2 cup butter
2 stalks celery
1 med onion
6 med potatoes, peeled and chopped in fourths
8 oz mushrooms
2 cups chicken broth
4 cups milk
1 pint oysters
salt and pepper to your taste
Boil potatoes in salted water until cooked.  While they are cooking sautee onions, mushrooms and celery in butter for about 8-10 minutes.  Drain oysters and add to skillet with onions and celery.  Continue cooking until oysters are no longer transparent and fully cooked.  Turn off heat.  Remove potatoes from water and reserve 2 cups. Chop half of the cooked potatoes into bite size pieces.  Add the other half of the potatoes to a food processor with 2 cups of the water they were cooked in.  Puree.  In large soup pot add potato puree, sauteed oysters, onions, mushrooms and celery, and chicken broth and heat until almost boiling.  Season with salt and pepper.  Add milk and reduce heat.  Serve warm.

This recipe is linked here:

Mingle Monday
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