Cream Of Mushroom With Oyster And Shrimp Soup - Cream of Mushroom with Oyster

Ingredients

• Cream of Mushroom with Oyster and Shrimp Soup
• (M.O.S.S. Soup)
• In a skillet, melt one 4 oz. Stick of butter. Stir in approximately 1/3 c. of sifted flour.
• Use whisk to stir on med-high heat to make roux.
• After about 8 - 10 min., add in 1 1/2 c. of hot water and stir.
• Add 1 pt. Heavy whipping cream and 1 pt. whole milk.
• Fry about 1/2 of a 10 oz. pkg. of Portobello mushrooms and add to soup when done. Melt one lg. Beef Bouillon cube in about 1/2 c. boiling water and add to soup. Add one 10 oz pkg. of frozen chopped spinach and three lg. bay leaves to soup, let simmer.
• Poach one lb. fresh, shucked oysters and one lb. fresh, cleaned, peeled shrimp. Add to soup after poaching for approximately
• 8 minutes. Add one tablespoon of Lea and Perrins Worcestershire Sauce, salt and pepper to taste.
• Simmer soup for 10 minutes while stirring. Makes about 10 servings.
• Michael S. McCullough
• New Orleans, LA 12/07/04