Oyster Artichoke Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 263.3
- Total Fat: 13.8 g
- Cholesterol: 49.7 mg
- Sodium: 555.2 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 5.3 g
- Protein: 12.7 g
View full nutritional breakdown of Oyster Artichoke Soup calories by ingredient
Introduction
I got the original recipe from my best friend's mother who had it in her family for a good while. It originally had cream of chicken and cream of mushroom soups as well as light cream... I had to adjust it for gluten and dairy intollerances in my family, and I think I've got a great new dish. No one can tell what's missing! (and it's healtier too!) I got the original recipe from my best friend's mother who had it in her family for a good while. It originally had cream of chicken and cream of mushroom soups as well as light cream... I had to adjust it for gluten and dairy intollerances in my family, and I think I've got a great new dish. No one can tell what's missing! (and it's healtier too!)Number of Servings: 8
Ingredients
-
3 tbsp Butter, salted
1 dash Pepper, black
0.50 tsp Thyme, fresh
0.50 tbsp Rosemary
3 serving Geisha Whole oysters in water-CAN
0.50 cup Mushroom Gourmet Blend (Dried) Costco
0.19 cup Arrowhead Mills All Purpose Gluten Free Flour
2 cup Artichokes - canned
3 serving Green Onion (fresh-1 stalk)
32 serving Cashew Milk
6 cup Chicken Stock - Homemade by ME
Directions
Cover mushrooms in a small saucepan with water. Bring to a light boil and simmer over medium low heat for 20-30 minutes, until liquid is brown. DO NOT throw out water!
Melt butter; add green onions, rosemary and thyme and cook until soft. Add flour and make into a roux. Add pepper.
Slowly add, and mix, chicken stock. Simmer for approximately 30 minutes, uncovered. Drain mushrooms and add liquid to the mixture. Chop the mushrooms finely and add to soup.
Chop artichoke hearts and oysters and add to stew as well. (You can save some oyster water/juice for later in case you want to thin the soup a little bit... I usually add about 2-4 Tbs).
At this point, you can continue with the recipe OR refrigerate for a later time. (1-2 days)
Soak cashews in hot water for at least 30 minutes or up to 12 hours. Drain and use high speed blender and 2 cups water to make a rich nut milk/cream. (Blend for about 2 minutes, until creamy)
Add cashew milk/cream to pot, stir and serve warm.
Serving Size: makes 8 (1-1/2 cups) servings
Melt butter; add green onions, rosemary and thyme and cook until soft. Add flour and make into a roux. Add pepper.
Slowly add, and mix, chicken stock. Simmer for approximately 30 minutes, uncovered. Drain mushrooms and add liquid to the mixture. Chop the mushrooms finely and add to soup.
Chop artichoke hearts and oysters and add to stew as well. (You can save some oyster water/juice for later in case you want to thin the soup a little bit... I usually add about 2-4 Tbs).
At this point, you can continue with the recipe OR refrigerate for a later time. (1-2 days)
Soak cashews in hot water for at least 30 minutes or up to 12 hours. Drain and use high speed blender and 2 cups water to make a rich nut milk/cream. (Blend for about 2 minutes, until creamy)
Add cashew milk/cream to pot, stir and serve warm.
Serving Size: makes 8 (1-1/2 cups) servings