Wuff recently had a craving for a nice warm bowl of Oyster Stew. And unfortunately, not only are the canned versions less than great, they're almost impossible to find in the market these days.

Luckily, this is one of the easier and quicker soups to create! Most recipes only use a handful of ingredients: Oysters, milk/cream, butter, onion, salt & pepper. Maybe a bit of parsley.

Of course, you know this wuff couldn't just leave it at that. Especially since Vrghr didn't have access to the really good, fresh oysters that make up so much of the flavor on those simpler recipes.

Still, wuffy's version doesn't use that many more ingredients. And the result really does bring lovely flavor; rich, creamy and buttery with good oyster notes and a nice depth. Vrghr added some nice sliced crimini mushrooms to this to deepen the flavor and kick up some umami, and it REALLY kicked this up a notch! So did a dash of Worcestershire sauce and a bit of nutmeg. Those aren't really noticeable in the finished soup, but they mix into the background for some wonderful hints of complexity.

And it only takes minutes to create!

There are a couple cautions though!
1) This is a milk-based soup, so DON'T walk away while it is heating!
- The French have a saying; " une soupe au lait" or a Soup of Milk. Means to have a short fuze temper, quick to "boil over". It is said with reason too! Milk can go from gently steaming to boiling all over your stove in only a couple seconds. So watch the pan and your heat, and be prepared to move the pan off the heat if needed.
2) Don't let it curdle!
- If you are not including the half & half and cream, and just using milk, especially if low fat, watch your temperatures! The milk should gently steam with maybe a few light bubbles. Let it come to a boil and it can break and curdle. It's best to keep it at a light simmer at most, even if using the cream and half & half.
3) Don't cook the oysters too long.
- They're relatively sensitive beasts and you pretty much just need to heat them through. Go to long and you'll end up with oyster jerky nuggets.

Aside from all that, this is actually a very easy dish to create. Go ahead and give it a try!

(Makes about 4 servings)

INGREDIENTS:
1 pint (16 oz) fresh oysters (can sub 2 cans for 1 lb canned oysters if you can't find fresher ones)
4 TBS good Butter (Try to get some nice Irish or European butter for this if you can)
1 Shallot, fine diced
1/2 C sliced Crimini / Brown / Baby Bella mushrooms (can use canned or frozen too)
2 tsp Garlic Paste (or 2 cloves Garlic, crushed & minced)
1 TBS Flour
1 tsp dried Parsley
1/2 tsp Smoked Paprika
Pinch (about 1/8 tsp) ground Nutmeg
Dash Worcestershire Sauce
Dash Hot Sauce (and more to serve with as desired)
Sprinkle of Cayenne Pepper
2 C Whole Milk
1 C Half & Half
1 C Cream (can use all milk if desired)
1/4 tsp ground White pepper
1/4 tsp ground Black pepper
approx 1/4 tsp Salt (to taste)

Oyster Crackers to serve with (optional)

DIRECTIONS:
In a medium sauce pan over medium high heat, melt the butter. When it melts, add the sliced mushrooms, diced shallots and garlic paste. Cook until the shallots just begin to turn translucent.

Add the white pepper, black pepper, paprika, cayenne, nutmeg, Worcestershire and Hot sauce and cook a minute to bloom the spice flavors

Add the flour and cook 2 minutes or so until the raw flour flavor is gone and it is thoroughly mixed with the butter (you made a roux).

Reduce heat to medium.

Add 1 Cup of the cold milk and stir into the hot butter and other ingredients until well incorporated (reduces the chance of creating lumps). When smooth, add the remaining milk and the cream and half & half, and all the briny juice from the oysters. (Don't pour in the oysters yet). Add about half the salt (you'll taste and adjust the salt at the end. Some Oysters are saltier than others)

Stir and allow to come to a very light simmer. Be ready to move the pot off the heat if it tries to boil over. Stir it down, then return it to heat (and lower heat if needed).

When steaming well, add the oysters and continue to simmer about 5-6 minutes. The oysters will cook through and the soup with thicken from the roux. Taste, and adjust for salt and pepper as desired.

Ladle into warm bowls and garnish with a sprinkle of paprika or cayenne, and a sprinkle of dried parsley. Offer some Oyster Crackers and hot sauce on the side to accompany.

!DEVOUR!