12 Minute Oyster Soup
4 cups homemade fish stock
2 cups Backyard CSA seafood stock (or more fish stock if you don’t have Tiffani’s delicious seafood stock on hand)
1/3 lb shitake mushrooms, sliced
1 dozen oysters, in the shell, scrubbed clean
1/3 cup chopped chives
butter and sea salt to taste
Bring stock to a boil. Add mushrooms and reduce heat to a simmer. Cook for about 7 mins (just enough time for the mushrooms to cook a little). Add oysters and simmer for 5 or so mins, until most of the oysters are cracked open. Add the chives in the last minute or two. Serve in large bowls with salt and butter to taste. Yum!