Slow Cooker Oyster and Mushroom Bisque2021-01-26
- Cuisine: American
- Course: Main Dish, Soup
- Skill Level: Beginner
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 3:00 h
- Ready In: 3:10 h
Average Member Rating
(4.5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat3.8 g
Trans Fat1 g
Unsaturated Fat1.5 g
Slow cooker oyster and mushroom bisque. The best way to have an oyster is in a dish that showcases its natural flavor. This oyster and mushroom bisque recipe does just that, adding cream for a luscious, velvety soup
What is a good side dish to serve with this soup?
A good side dish to serve with this soup is a warm, crusty loaf of bread. It will make the soup taste even better!
What is the best way to thicken oyster mushroom soup?
The best way to thicken the soup is to use a roux.
A roux is made by cooking flour and butter together over low heat for about 5-8 minutes, stirring constantly. The flour will toast slightly, giving off a nutty aroma, and the butter will melt into the mixture. Once it has reached this stage, you can whisk in your cold liquid (broth or stock) until it thickens up.
What are the advantages to cook oyster mushroom bisque in a slow cooker?
Cooking oyster mushroom bisque in a slow cooker is a great way to cook them. It’s one of the easiest and most effortless ways to make this soup.
The advantages of cooking oyster mushrooms in a slow cooker are that they will maintain their flavor and texture, they won’t dry out, and they won’t stick to the pot.
Slow Cooker Oyster and Mushroom Bisque
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- 1 cup (250 ml) low-sodium fat-free chicken broth
- 1 pint oysters, drained, liquor reserved
- 8 oz (240 g) musrooms, sliced
- 1 cup (250 ml) whole milk
- 1/4 cup (60 ml) dry sherry
- 2 tablespoons cornstarch
- salt and freshly ground black pepper
In a slow cooker, combine chicken broth, reserved oyster liquid, and sliced mushrooms. Stir well, cover slow cooker and cook on high-heat setting for 2-3 hours.
During the last 30 cooking minutes, add whole milk. During the last 15 cooking minutes, add drained oysters.
Stir in combined sherry and cornstarch, stirring 2-3 minutes. Season with salt and white pepper. Serve slow cooker oyster and mushroom bisque hot.