Cream of Oyster & Mushroom Soup

Serves 4

1) Stir fry onion and mushrooms with oyster sauce in medium heat for a few minutes.
2) Add in chicken stock and rice, turn up the heat and bring it to boil for 10 minutes.
3) Lower the heat and continue to simmer for 1 hour, then use blender to blend until smooth.
4) Pour back the silky smooth soup to pot and bring back to boil.
5) Add in the oysters and cook for a further 2 minutes before adding in cream and garnish with spring onion then serve.


100g oysters, cleaned
400g mixed mushrooms, sliced
200g onion, finely chopped
1L chicken stock
3 tbsp oil
50g rice
5 tbsp single cream
3 tbsp Lee Kum Kee Premium Oyster Sauce

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