Oyster and Wild Rice Bisque

This is a great accompaniment to crab cakes!

Oyster and Wild Rice Bisque
2016-01-18 16:30:21
Serves 8


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  1. 1 1/2 slices bacon
  2. 2 cups chopped onion
  3. 2 cups shucked oysters, undrained
  4. 1 cup clam juice
  5. 1 tbsp all-purpose flour
  6. 1 cup chicken broth
  7. 1 bay leaf
  8. 1 1/2 cups cooked wild rice
  9. 1 1/4 cups milk
  10. 3 tbsp half-and-half
  11. 1/2 tsp kosher salt
  12. 1/4 tsp freshly ground pepper
  13. Chopped flat leaf parsley
  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 flour in a small bowl; stir with a whisk until smooth. Add clam juice mixture, broth, and bay leaf to pan. Increase heat to medium-high. Bring mixture to a boil; cook until reduced to 2 cups (about 6 minutes).
  3. Reduce heat to low. Discard bay leaf. Stir in rice, milk, half-and-half, salt, and pepper. Cover and simmer 10 minutes. Stir in reserved oysters; cook 5 minutes or until edges of oysters curl. Sprinkle with chopped fresh parsley, if desired.
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