Oyster and Wild Rice Bisque

Oyster and Wild Rice Bisque
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups chopped onion (about 2 medium)
  • 1 cup clam juice
  • Chopped fresh flat-leaf parsley (optional)
  • 1 ¼ cups whole milk
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ cups cooked wild rice
  • 1 tablespoon all-purpose flour
  • + 19 more ingredients
    • 1 cup clam juice
    • 1 cup fat-free, less-sodium chicken broth
    • 1 ½ bacon slices, chopped
    • 1 ½ bacon slices, chopped
    • 1 tablespoon all-purpose flour
    • 1 ½ cups cooked wild rice
    • 3 tablespoons half-and-half
    • ½ teaspoon kosher salt
    • Chopped fresh flat-leaf parsley (optional)
    • 2 cups shucked oysters, undrained
    • 1 bay leaf
    • 3 tablespoons half-and-half
    • 1 ¼ cups whole milk
    • ½ teaspoon kosher salt
    • 1 bay leaf
    • ¼ teaspoon freshly ground black pepper
    • 2 cups shucked oysters, undrained
    • 2 cups chopped onion (about 2 medium)
    • 1 cup fat-free, less-sodium chicken broth

1. Cook bacon in a large, heavy saucepan over medium-low heat 6 minutes or until crisp. Stir in onion; cover and cook 8 minutes or until the onion is tender, stirring occasionally. 2. Strain oysters through a sieve over a bowl. Reserve oysters; add oyster liquid to pan. Combine clam juice and flo...

View full recipe at My Recipes

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