Chock-full of mushrooms, corn and oysters, this robust soup comes together easily with a can of cream-style corn and a little half-and-half cream.
—LEWY OLFSON MADISON, WI
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
2 cans (8 ounces each) whole oysters, undrained
1 can (14 3/4 ounces) cream-style corn
1 cup half-and-half cream
2 cans (4 ounces each) mushroom stems and pieces, drained
2 tablespoons butter
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.