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Oyster & Mushroom Soup

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“DH & I attended his sister's wedding at Monmouth Plantation located in Natchez, MS where our first dinner course was a bowl of Oyster & Mushroom Soup that was out of this world. We were still talking about how good it was on the drive home and decided we would cook it the next day. I didn't have their recipe, but I concocted this recipe after researching many many different Oyster Soup recipes on the internet. I combined a little of this and a little of that and this is the end result. It doesn't taste exactly like Monmouth's soup, but it isn't half bad either. As a side note, I'm not a big fan of oysters but I will eat certain dishes with them. I think anyone who is a non-oyster lover would like this as long as they just removed the oysters from their bowl.”

Ingredients Nutrition


  1. Drain raw oysters & reserving 1/2 cup oyster liquor.
  2. In large heavy pot saute bacon until crisp.
  3. Remove bacon and reserve drippings (eat bacon-you will not add it to the soup).
  4. Add stick of butter to reserved bacon drippings and melt.
  5. When butter has melted add onions, celery and garlic and saute over medium heat until soft, about 30 minutes.
  6. Add sliced mushrooms and green onions and saute until mushrooms are tender, about 30 minutes.
  7. Add flour and cook, stirring constantly, for about 3-5 minutes.
  8. Slowly add sherry and cook for about 5 minutes.
  9. Slowly add chicken broth and oyster liquor and stir until well blended.
  10. Add bouillion cubes, salt, black pepper, white pepper, cayenne pepper and nutmeg, stirring to mix.
  11. Bring to a simmer over medium heat and gently simmer for about 15 minutes.
  12. In a large measuring cup or bowl beat egg yolks slightly.
  13. Add heavy cream to egg yolks, mixing well.
  14. Slowly add cream mixture to pot, stirring well and gently simmer for about 5 minutes.
  15. Add oysters and gently simmer for about 3 minutes or just until oysters curl around the edges.

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