Cream Of Oyster Stew

chefs-mate chefs-mate 0 Comments
Servings: 5 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
A rich, velvety seafood stew featuring tender oysters in a savory mushroom-cream broth.
Cream of Oyster Stew recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This Cream of Oyster Stew is a comforting, old-fashioned classic that delivers deep, savory flavors in every spoonful. The dish relies on a luxurious base of cream of mushroom soup and milk, enriched with the briny essence of fresh oyster liquor. Aromatic vegetables like celery, onion, and carrots provide a subtle sweetness and texture that cuts through the richness. It’s incredibly quick to prepare, making it an ideal weeknight dinner or a cozy meal for chilly evenings. The oysters cook quickly, becoming plump and tender without overcooking. Serve with crusty bread to soak up the delicious sauce.

Cream of Oyster Stew recipe image
Print Recipe
0 Add to Favorites

Cream Of Oyster Stew

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 5 Calories: 109.5

Description

This Cream of Oyster Stew is a comforting, old-fashioned classic that delivers deep, savory flavors in every spoonful. The dish relies on a luxurious base of cream of mushroom soup and milk, enriched with the briny essence of fresh oyster liquor. Aromatic vegetables like celery, onion, and carrots provide a subtle sweetness and texture that cuts through the richness. It&# 226;€™s incredibly quick to prepare, making it an ideal weeknight dinner or a cozy meal for chilly evenings. The oysters cook quickly, becoming plump and tender without overcooking. Serve with crusty bread to soak up the delicious sauce.

Ingredients

Directions

  1. Melt butter in a large saucepan or Dutch oven over medium heat.
  2. Add chopped celery, onion, and diced carrots to the pan.
  3. Sauté vegetables for 5 minutes until softened but still crisp-tender.
  4. Stir in white pepper and the reserved liquor from the canned oysters.
  5. Pour in the cream of mushroom soup and milk, stirring constantly until the mixture is smooth and well combined.
  6. Bring the liquid to a low simmer, ensuring it does not boil vigorously.
  7. Gently fold in the chopped parsley and the oysters.
  8. Heat gently for 2-3 minutes, just until the oysters are plump and their edges begin to curl.
  9. Remove from heat immediately to prevent overcooking.
  10. Serve hot in bowls, optionally garnished with fresh parsley.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 109.5kcal
% Daily Value *
Total Fat 9.8g16%
Saturated Fat 6.1g31%
Cholesterol 25.8mg9%
Sodium 103.4mg5%
Total Carbohydrate 5.5g2%
Dietary Fiber 1.5g6%
Sugars 2.5g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: oyster stew, seafood soup, cream soup, comfort food, quick dinner, oysters, mushroom soup, celery, onion, carrots, butter, white pepper, parsley, briny, rich, traditional, easy recipe, winter meal, cozy, classic
Recipe Card powered by WP Delicious

Leave a Comment