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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, add all the ingredients except the pepper. About the smoked oysters: lift them from the tin with a fork when adding, and by all means use some of the canning oil too, as it adds to the flavour. If your oysters are quite large you can halve them. | 2. Whisk to mix. | 3. Please taste -- the soup is mild and rich, and you might want to add more lemon juice. i didn't measure, just squeezed a good squirt from half a lemon into the soup. | 4. At this stage the soup can be covered and kept in the fridge overnight, which will be better for flavour. | 5. To serve, heat VERY gently, or heat in a bowl in a warming oven. Do NOT boil. | 6. Serve as starter portions in small ramekins, with fresh rye bread (or other) alongside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom soup	400	g		160.0	19.04	9.52	6.36
oyster	105	cans	smoked	-	-	-	-
cream	250	ml		836.8979	16.8648	9.2059	87.9504
sherry	5	tablespoons		-	-	-	-
parsley	1 -2	tablespoon	chopped	0.0	0.0	0.0	0.0
spring onion	1 -2	tablespoon	chopped	0.0	0.0	0.0	0.0
sea salt	1/2	teaspoon	flaked	-	-	-	-
tabasco sauce	7	drops		-	-	-	-
lemon juice	1	tablespoon	used	3.355	1.0523	0.0534	0.0366
black pepper			coarse	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.