Shelly's Recipe

OYSTER AND WILD RICE BISQUE

Category: Soups

1 1/2 bacon slices, chopped
2 cups chopped onion (about 2 medium)
2 cups shucked oysters, undrained
1 cup clam juice
1 tbsp flour
1 cup chicken broth
1 bay leaf
1 1/2 cups cooked wild rice
1 1/4 cups whole milk
3 tbsp half and half
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Chopped fresh flat leaf parsley (optional)

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.

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).

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. Serves 8