Low Carb Oyster Stew with Mushrooms Fennel and Herbs. 9 total 7 net Carbs.

Its January and cold here where I am at and one of my favorite cold weather dishes is this oyster stew ! I love having a bowl of this creamy rich stew after being out in the cold , it really warms you all over body and soul . I add a few dashes of hot sauce for a little extra heat but that is a personal choice. This stew with the mushrooms , celery , onion and of course oysters is so filling you wont miss the crackers or croutons . ENJOY !

LOW CARB OYSTER STEW WITH MUSHROOMS FENNEL AND HERBS.

Ingredients :

4 -Tablespoons of butter.

1 – Small onion or leek fine diced or equal amount of shallots.

2 – Celery stalks fine diced.

8 – Ounces mushrooms small diced.

2 – Cloves of garlic minced.

1- Fennel bulb small diced.

½ - Cup crème fresh or sour cream.

½ - Cup Dry white wine or vermouth.

24 – Ounces oysters with liquor reserved.

2 -Cups heavy cream.

2 – Cups unsweetened Almond milk, or coconut milk.

½ - Teaspoon white pepper.

1-pinch of nutmeg

½ Lemon juiced

2 – Teaspoons fresh thyme.

2-Tablespoons minced parsley.

2-Tablespoons minced tarragon.

2-Tablespoons chopped chives.

Sea salt as needed.

Cayenne Pepper and fresh cracked pepper as garnish.

Preparation :

In a Dutch oven or non-reactive large sauce pan over medium heat, melt 3 of the 4 tablespoons of butter.

Add onions, celery and fennel sauté until soft add garlic and cook for one minute more.

Add mushrooms, white pepper and a pinch of sea salt continue cooking till the mushrooms.yield their liquid but not browned (about 4 minutes).

Add wine and cook till wine is reduced by half.

Add cream, almond milk, oyster liquor, lemon juice, nutmeg and bring to a simmer.

Stir in crème fresh or sour cream and continue to simmer till the soup thickens slightly.

Add oysters, tarragon, chives and thyme and simmer tile oyster’s curl slightly (about 3 minutes).

Salt to taste.

Remove from heat and stir in parsley and remaining tablespoon of butter .

Ladle into soup bowl and garnish with fresh cracked pepper and a sprinkle of cayenne pepper and or a few dashes of hots sauce if you like it spicy. You can also garnish with fennel fronds if you want .

Serve hot.

Nutrition Facts Servings 8.0 Amount Per Serving calories 351 % Daily Value * Total Fat 30 g 46 % Saturated Fat 18 g 89 % Monounsaturated Fat 2 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 122 mg 41 % Sodium 235 mg 10 % Potassium 324 mg 9 % Total Carbohydrate 9 g 3 % Dietary Fiber 2 g 6 % Sugars 5 g Protein 6 g 12 % Vitamin A 34 % Vitamin C 15 % Calcium 23 % Iron 23 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.