Oyster and Wild Rice Bisque

Oyster and Wild Rice Bisque

Estimated Time: 45 Minutes - 141 Calories

This bisque is exquisite for it is filled out with wild rice rather than the common potatoes.

Ingredients

  • 1 1/2 bacon slices, chopped
  • 2 cups chopped onion (about 2 medium)
  • 2 cups shucked oysters, undrained
  • 1 cup clam juice
  • 1 tablespoon all-purpose flour
  • 1 cup fat-free, less-sodium chicken broth
  • 1 bay leaf
  • 1 1/2 cups cooked wild rice
  • 1 1/4 cups whole milk
  • 3 tablespoons half-and-half
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Chopped fresh flat-leaf parsley (optiona

Instruction

  1. Cook bacon in a large, heavy saucepan over medium-low heat 6 minutes or until crisp. Stir in onion; cover and cook 8 minutes or until the onion is tender, stirring occasionally.
  2. Strain oysters through a sieve over a bowl. Reserve oysters; add oyster liquid to pan. Combine clam juice and flour in a small bowl; stir with a whisk until smooth. Add clam juice mixture, broth, and bay leaf to pan. Increase heat to medium-high. Bring mixture to a boil; cook until reduced to 2 cups (about 6 minutes).
  3. Reduce heat to low. Discard bay leaf. Stir in rice, milk, half-and-half, salt, and pepper. Cover and simmer 10 minutes. Stir in reserved oysters; cook 5 minutes or until edges of oysters curl. Sprinkle with chopped fresh parsley, if desired.

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