Oyster Soup with Mushrooms

Fresh or pre-prepared oysters in a jar, make this soup what it is! Special!
Enjoy any time of the year or to impress guests with something a little different!
This recipe uses pre-prepared oysters
Photo by Jad Limcaco 
Serves 4-6

450g prepared oysters, jar or tin
3 tablespoons dairy-free margarine
1 large white or red onion
6 medium-sized mushrooms, sliced
pinch of mace
2 garlic cloves, finely chopped
1 teaspoon ground paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1.4 litres dairy-free coconut milk
1 large handful of thin rice noodles
1 tablespoon fresh parsley, roughly chopped.
1 tablespoon of gluten-free Oyster Sauce
Spring onions, chopped to garnish

What to do
Melt the dairy-free margarine in a heavy-based pan, add the onion and sauté for 5 minutes until softened.

Add the sliced mushrooms, garlic, parsley, mace and paprika, and sauté for 1 minute. Take off the heat.

Drain the pre-prepared oysters and keep aside.

Add the gluten-free oyster sauce with the dairy-free milk, salt and pepper.  Gently heat until just before boiling point.

Add the drained oysters, continuing to gently heat (do NOT boil) until the oysters begin to curl at the edges - about 20 minutes.  Halfway through this stage, add the rice noodles.

To serve, sprinkle over chopped spring onion and a peppering of ground paprika.