Ingredients

The following ingredients have 4 Servings
  • 2 slices applewood smoked bacon
  • 4 Tablespoon butter or dairy free spread
  • 1 shallot (minced)
  • 2 celery ribs (minced)
  • 1 cup chopped wild mushrooms
  • 1 cup vegetable stock
  • 8 ounces shucked oysters (jarred or canned, chopped if large)
  • 1 cup heavy cream or cashew cream (see below)
  • 1/4 cup parsley (chopped)
  • salt (to taste)
  • hot sauce (to taste)

Instruction

  • Cut the bacon into 1-inch pieced. Cook in a heavy bottomed soup pot set over medium heat, until crisp, 6-8 minutes. Remove from the pan and drain on paper towels.
  • Return the pot to the stove and add the butter. When the butter is melted, add the shallot and celery and cook 2-3 minutes, or until softened. Stir in the mushrooms and cook another 1-2 minutes. Add the vegetable stock and bring to a simmer. Add the oysters and the juices; simmer without boiling 2-3 minutes, until the edges of the oysters begin to curl. Stir in the cream, parsley and bacon; simmer until heated through. Season to taste with hot sauce and salt.
  • Serve immediately, with additional hot sauce to taste.