Oyster Stew Soup Recipe With Sausage and Mushrooms
Here’s some oyster stew possibly like you’ve never had before. Keep reading to find out how I found this recipe and why I think it’s so good.
I mentioned yesterday that we were poor half the time. Well, I was kind of joking about that, but only kind of, and today was one of those “half of the times”. We aren’t actually “poor”, but we haven’t had much money recently to go out and buy much food, and I was really hungry for something substantial for lunch today.
I remembered I had some canned oysters in the pantry. In fact, those canned oysters have been sitting in my pantry for quite some time now, and I’ve been thinking for a while now that there might be something I could do with those.
I used to love my mom’s oyster stew, and it was just me for lunch today, so I didn’t have to let my husband’s disdain for oysters get in the way.
And then I found it… an oyster stew recipe called “Dad’s Oyster Stew”, a hearty soup recipe with sausage and mushrooms in addition to canned oysters. The recipe used canned mushroom soup too. Oh, this was going to be an EASY oyster stew if I had the canned mushroom soup in my pantry. I did!
Here’s what I ended up with today for lunch:
I felt quite satisfied with my lunch today, thank you very much. I felt even better that it used up some items in my pantry that I needed to use, and it didn’t cost a lot to make. Hey, even if I had purchased everything from scratch for this, this is a thrifty soup recipe that would have resulted in a hearty meal at little cost.
Thinking back, the only thing I may have added to make it extra special was a little shredded cheddar cheese on top.
Oh and just one extra little note here: This recipe uses a little ground cayenne pepper. If you don’t mind, do use it! Cayenne pepper is so good for our bodies! Plus you’ll love the extra bold flavor it adds to the soup. Here’s the recipe.
Oyster Stew With Sausage and Mushrooms
An easy oyster stew that pays back in big rewards
- 1 pound ground sausage
- 1 (10.75) can cream of mushroom soup
- 1 cup milk (almond milk and coconut milk are great too)
- 1 (8 ounce) can oysters, drained
- 1 (7.5 ounce) can mushrooms, drained
- 3 Tbsp. butter
- 1/2 tsp. sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cayenne pepper
- Fry the sausage in a skillet. Pour the fat off, and set aside.
- In a medium size cooking pan, combine the cream of mushroom soup, milk, oysters, mushrooms, butter, salt, black pepper, cayenne pepper, and cooked and drained sausage over a medium heat.
- Bring to a simmer, and continue cooking until hot all through, approximately 8 to 10 minutes. Make sure you don’t let it boil. If it gets too hot, you’ll have tough oysters plus a big mess!
- Pour into bowls, and top with shredded cheese if desired. (I added this last step on my own after I had already eaten my own and realized how good this would be!)
Makes: 2 – 3 large servings (or 4 – 5 smaller ones)
I hope you have the opportunity to try this oyster stew soup recipe. It really did taste great when I made it today.
However, perhaps it tasted extra good to me because I had just the right ingredients at just the right time. The soup warmed my tummy. The provision warmed my heart.
So do not fear, for I am with you;
Do not be dismayed, for I am your God.
I will strengthen you and help you;
I will uphold you with my righteous right hand.
Isaiah 41: 10
Thank you Lord for always being near, even in the sometimes most unnoticeable of ways. I noticed today.