Sleigh Bells Ring, Are You Listening? We’ve Got 7 Christmas Recipes Comin’ Your Way!

Do you eat a special meal on Christmas Eve with your family? If so, what is it?

Let’s take a peek at what the folks over at Group Recipes have to say about it:

This smooth, rich creamy soup is a wonderful addition to holiday menus. Another beauty of it is, you can certainly used the cooked canned or refrigerated variety of oysters in this, making it much less expensive for most.

I love how you can make this oyster stew more economical by using canned oyster instead of having to use fresh.

Ingredients

1lb cooked oysters(canned are fine) WITH the juices

1 stick Land O Lakes butter

8-12oz fresh mushrooms, sliced

1 large onion, diced

1/4 cup Gold Medal flour

1t McCormick ground celery(or celery powder)

Several dashes hot sauce(this doesn’t make it hot…just SOO good with the creaminess!)

1t Old Bay Seasoning

6 cups Borden half and half

Morton kosher or sea salt and fresh ground pepper

Fresh parsley for garnish

Instructions

Melt butter in large dutch oven or soup pot.

Add onion and cook over medium heat, about 5 minutes, until they begin to soften.

Add mushrooms and cook another 5 minutes or so.

Add flour and stir, continuing to heat over medium, until bubbly and flour is all gooey and coated with the butter. This should only take a couple minutes.

Add oysters and their juice, ground celery, Old Bay and salt and pepper.

Increase heat slightly and bring to a boil. Immediately reduce and add half and half and continue to cook, stirring often, until thickened and heated through.

Sprinkle with chopped parsley at serving.

Do not over cook, or the oysters will get tough. Remember, they are already cooked. 🙂

USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT CHRISTMAS RECIPE.

Quick Tip: Serve this bisque with oyster crackers.

Thank you to Group Recipes for this great recipe.