Preparation:
In a small dish, cover mushrooms with 1/2 cup boiling water and soak for 10 min. Heat milk with cream, roasted pepper, butter, vermouth, bay leaf, salt, Tabasco and nutmeg over medium-low heat until very hot, but not simmering, about 5 min. Stir often.
Stir in fresh oysters and liquid, and mushrooms and liquid. If using canned oysters, rinse with cold water, drain and add. Cover and heat until edges of fresh oysters just start to curl or until canned oysters are just heated through, about 3 min. Do not boil.
Remove bay leaf, sprinkle with green onions and serve. Makes 7 cups Make ahead Prepare soup but do not add oysters or their liquid. Refrigerate for up to 1 day. Just before serving, reheat soup, then stir in oysters and liquid and heat as above. |
