24 oysters, freshly shucked
1 T butter
2 slices bacon, chopped
1 leek, white part only sliced
1 c sliced mushrooms
1 bay leaf
2 t chopped fresh thyme
2 red or white potatoes, cut into 1/2 inch dice
1 1/2 c chicken stock
1/2 c white wine
1 t salt
1/2 t black pepper
1/2 c milk
1/2 c heavy whipping cream
freshly ground black pepper to taste
1 T chopped fresh parsley
Melt butter in a soup pot add bacon and cook over medium heat until crispy. Add sliced leek and cook
for 2 minutes or until leek is soft. Add mushrooms and cook for another 2 minutes.
Add chicken stock, wine, potatoes, bay leaf, thyme, salt and pepper. Bring to a boil. Lower the heat and
simmer until potatoes are cooked.
Add milk and cream. When the soup is back to a simmer add the oysters. Simmer for 2
minutes or until the oysters start to curl. Add parsley and pepper to taste. Serve immediately.
Makes 4 servings.
I used to go to the Athenian Inn Seafood Restaurant in Pike Place market just to have their oyster stew. And then they took it off the menu! So, I came up with this reasonable facsimile.