Bisque of Wild Mushroom with French-Fried Oyster Crouton

From The Encyclopedia of Cajun & Creole Cuisine

Cookbook

Author(s): John D. Folse

Page 269

Cuisine: Cajun/Creole

Course: Soups and Stews

Reviews

1 reviews, average rating 5.0 / 5

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BeckyL

16 years ago

★ ★ ★ ★ ★ 5/5

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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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