Bisque of Wild Mushroom with French-Fried Oyster Crouton

Page 269

Cuisine: Cajun/Creole | Course Type: Soups and Stews

(1 review)

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I have yet to make the oyster accompaniment to this dish, but the soup is utterly wonderful. I use fresh mushrooms from the farmers market, in season, and dried, rehydrated mushrooms when they're not. Turns out great either way.

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