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Oyster and Mushroom Soup with Herbed Toasts

Serves 8
Time 1 hr 5 min
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 tablespoon chopped tarragon
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black 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 fine sea salt
  • 1/2 teaspoon ground black pepper
  • 4 cups vegetable broth
  • 1 crushed red chile flakes
  • 1 cup shucked oysters (from about 1 dozen oysters), 1/4 cup liquor reserved
  • 1/2 cup chopped flat-leaf parsley
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Method

For the toasts, preheat the 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 over medium-high heat.

Add shallot 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 flakes, oysters and 1/4 cup of their reserved liquor, and 1 1/2 cups water.

Cover and cook until the oysters are cooked through and the soup is flavorful, 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Herbed Toasts
  • 1 demi baguette, thinly sliced diagonally
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoon chopped tarragon
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black 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 fine sea salt
  • 1/2 teaspoon ground black pepper
  • 4 cups vegetable broth
  • 1 crushed red chile flakes
  • 1 cup shucked oysters (from about 1 dozen oysters), 1/4 cup liquor reserved
  • 1/2 cup chopped flat-leaf parsley
Shop with Prime

Exclusively for Prime members in select ZIP codes.