Quick Oyster Soup

Quick Oyster Soup
Quick Oyster Soup
Serves 6
Whip up this Oyster Soup on a moment's notice.
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  1. 3 tablespoons vegetable oil
  2. 3 tablespoons all-purpose flour
  3. 1½ cups chopped yellow onion
  4. 4 cups warm whole milk (110° to 120°)
  5. 48 freshly shucked oysters, liquid reserved*
  6. 3 tablespoons chopped fresh parsley
  7. 3 tablespoons butter
  8. 2 teaspoons kosher salt
  9. 1 teaspoon ground black pepper
  10. Garnish: chopped green onion and celery leaves
  1. In a large Dutch oven, heat oil over medium-high heat. Add flour, and cook, stirring constantly, until a light brown roux forms, about 3 minutes. Add onion, and cook, stirring often, until tender, about 5 minutes.
  2. In a medium bowl, combine milk and reserved oyster liquor. Reduce heat to medium. Gradually add milk mixture to onion mixture, stirring constantly. Mixture will thicken slightly. Bring mixture to a low boil. Reduce heat to medium low, and simmer 2 minutes.
  3. Add oysters, parsley, butter, salt, and pepper. Simmer mixture until oyster edges begin to curl, 3 to 5 minutes. Remove from heat. Garnish with green onion and celery leaves, if desired. Serve warm with oyster crackers or French bread, if desired.
  1. * 4 (8-ounce) cans oysters, liquid drained and reserved may be substituted for the freshly shucked oysters
Louisiana Cookin https://www.louisianacookin.com/


  1. You never said what to do with the reserve oyster fluent?otherwise I made everything to the perfection I’m just waiting for it to boil for 3 minutes and then I will add my oysters


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