Oyster Soup

Instructions

Method

- Under medium heat bring the olive oil up to temperature

- Add the shallots and cook for 2 minutes

- Add the garlic until aromatic, 1 minute

- Add the white wine and oyster juice and cook down for a few minutes

- Add the butter and flour to the shallot mixture

- Add the half and half and whisk the mixture to get thick, about 10-15 minutes

- Sautee the chanterelles in 2 tablespoons of butter under medium flame for about 5-7 minutes, just until the mushrooms get translucent

- Season with salt and pepper to taste and adjust consistency of the soup, if too thick, add more clam juice, if too thin, allow to reduce longer

- Take the oysters and place into an airtight container with a hole for the smoking hose to come through

- Using the smoking gun for 3-4 minutes impart as much smoke as you like, then garnish on top of the soup

- If you don’t have a smoking gun, raw oysters work as well

- Serve the soup with the smoked oysters on top, sautéed chanterelles and popcorn

Ingredients
  • 1 shallot, finely minced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ cup white wine
  • ¾ cup oyster juice *Clam juice works as well
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2 cup half and half
  • salt and pepper to taste
  • 2 cups Chanterelles
  • 2 tablespoon butter
  • 6 oysters, shucked and smoked *smoking optional
  • ½ cup popcorn
  • 3 sprigs lemon thyme

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