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Ingredients
6 tablespoons butter
1 small onion, peeled and minced
3 large roasted poblano chilies, peeled, seeded and chopped
2 stems fresh basil
2 stems fresh marjoram
3 ½ cups fresh corn
½ teaspoon sugar
2 cups water
16 large oysters, shucked, juice reserved
½ pound wild mushroooms (chanterelle or oyster)
¼ cup minced chives
Nutritional analysis per serving (8 servings)
23 grams carbs; 100 milligrams cholesterol; 269 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 2 grams fiber; 178 milligrams sodium; 17 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons butter in a large skillet until hot; add onions and cook slowly over low heat until translucent, about 5 minutes. Add chilies, basil and marjoram, and continue cooking 5 minutes longer, stirring occasionally. Add corn and stir. Add sugar and water, increase heat and bring liquid to a simmer. Add oyster juice, remove herbs and cool.
- Step 2
Pour corn mixture into a blender or food processor and puree until smooth, adding more water if too thick. Pass the soup though a fine mesh strainer into a pot over low heat and keep warm.
- Step 3
In a saute pan, heat 2 tablespoons butter over medium heat. Add mushrooms and saute until lightly browned, about 5 minutes; set aside. In another saute pan over medium heat, warm the remaining 2 tablespoons butter. Add oysters and cook until barely warm, about 3 minutes. Pour any remaining oyster juice into the soup pot.
- Step 4
Pour the soup into 8 warm bowls, arrange oysters and mushrooms in the center of each and garnish with chives.
Private Notes