Recipe:

Oyster and Mushroom Soup with Herbed Toasts

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Serves 8

Make an elegant soup of delicate oyster mushrooms paired with oyster mollusks, complemented by the fine anise flavor of fresh tarragon.

Ingredients

Herbed Toasts
1 demi baguette, thinly sliced diagonally
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 1/2 tablespoons chopped tarragon
1/4 teaspoon salt
1/4 teaspoon pepper

Oyster and Mushroom Soup
1 tablespoon extra virgin olive oil
1 medium shallot, chopped
1/4 cup diced pancetta
1 1/2 medium leeks, white and pale green parts only, chopped
2 1/2 cups oyster mushrooms
1 medium new potato, cut into small cubes
3 tablespoons chopped tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups vegetable broth
1 dried red chile pepper
1 cup shucked oysters, 1/4 cup liquor reserved
1/2 cup chopped flat-leaf parsley

Method

For the toasts, preheat oven to 350°F. Arrange baguette slices on a baking sheet and drizzle with oil and lemon juice. Sprinkle with tarragon and season with salt and pepper. Bake until toasts begin to brown, 6 to 8 minutes. Set aside.

For the soup, heat oil in a large pot. Add shallots and cook, stirring frequently, for 3 minutes or until aromatic and translucent. Add pancetta and cook until browned, about 5 minutes. Add leeks, mushrooms, potato, tarragon, salt and pepper and cook until vegetables are starting to brown lightly, about 5 minutes. Stir in broth, chile pepper, oysters and 1/4 cup of their reserved liquor, and 1 1/2 cups water. Cover and cook over medium high heat for about 15 minutes.

Stir in parsley and simmer until potato and mushrooms are tender, about 5 minutes longer. Ladle soup into bowls, garnish with toasts and serve immediately.

Nutrition

Per serving (about 12oz/331g-wt.): 210 calories (50 from fat), 5g total fat, 1g saturated fat, 20mg cholesterol, 780mg sodium, 29g total carbohydrate (4g dietary fiber, 2g sugar), 10g protein

Tags: American, Dairy Free, Low Fat, Sugar Conscious

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