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Oyster Soup

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(Recipe ID: 483)

Serves 4

Preparation time: 45 minutes; Cook time: 30 minutes

Source: Vito De Carolis

Requires a little work, but the result is spicy and tasty.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 6 Dried black mushrooms
  • 6 Fresh oysters
  • 1/4 pound Lean pork
  • 1/2 cup Bamboo shoots
  • 6 Water chestnuts
  • 1 Scallion
  • 6 cups Fish stock
  • 1 teaspoon Ginger juice (slice the root and squeeze it in a garlic press)
  • 1 tablespoon Sherry wine
  • 1 teaspoon Fine sea salt *
  • Dash of pink peppercorn; freshly ground to taste *


  1.  Soak dried mushrooms.
  2. Shell and slice oysters.
  3. Slice pork thin, slice bamboo shoots, water chestnuts and mushrooms.
  4. Mince scallion. 
  5. Heat stock.
  6. Add ginger juice, mushrooms, bamboo shoots, and water chestnuts.
  7. Bring slowly to a boil.
  8. Add pork and oysters; simmer, covered, 3 to 5 minutes.
  9. Stir in Sherry wine, salt, and peppercorn.
  10. Garnish with minced scallion.



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