• 3 Ratings

This rich and creamy soup is topped with butter for added flavor.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large saucepan cook shallot in hot butter until tender. Stir in undrained oysters and salt. Bring to boiling; reduce heat to medium. Cook for 3 to 5 minutes or until oysters curl around the edges, stirring occasionally.

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  • Stir in half-and-half, milk, parsley, and pepper; heat through. If desired, top each serving with additional butter.

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  • Makes 4 servings (5 cups)

Nutrition Facts

273 calories; 20 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 100 mg cholesterol; 573 mg sodium. 386 mg potassium; 12 g carbohydrates; 0 g fiber; 3 g sugar; 11 g protein; 0 RE vitamin a; 875 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 15 mcg vitamin b12; 242 mg calcium; 5 mg iron;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0