Oyster Stew with Perishable Ingredients

 

Oyster Stew with Perishable Ingredients

I throw in a little of this and a little of that. I add chopped celery, carrots, peppers, a zucchini, a few tomatoes, onion, garlic, ginger, potatoes, and whatever else I find needs to be used up. I sauté them and then just add to the broth. This time I used vegetable broth. I'm trying to avoid using tap water since it's full of chlorine and fluoride.

Who knows if store bought broth is any better for me. It does taste better. I could make my own broth but I have limited storage capacity and no longer do any canning. Next I add dried thyme, dried parsley, red pepper flakes, oyster sauce, mirin, Worcestershire sauce, and salt and pepper to taste. I cook this mixture one day, then refrigerate it for the next day. It really helps meld all the flavors for any type of soup you may want to cook.

Next day I take the soup out and reheat it again. When hot, I add some heavy cream and a bit of sherry. When heated through, turn off the heat and add the canned oysters (chop in half if you wish). Don't cook the oysters as they are already cooked and will become tough. Enjoy!