Oyster Soup

Super Quick and Easy!

1 can of Pillsbury Italian Bread Dough
1 quart shucked oysters
2 cans (15 oz size) chicken broth
1 bunch green onions
8 to 10 mushrooms
white pepper to taste
cup heavy whipping cream
cup of Romano cheese

Bake bread according to instructions and place on rack to cool.

Drain and rinse oysters, set aside.

In large frying pan, combine chicken broth, green onions, and white pepper. Bring to mild boil and hold 3 minutes, then add oysters. Cook 3-4 minutes or until oysters begin to curl. Reduce heat, add heavy cream and cheese, simmer 3 minutes, stirring often.

Slice bread 2" thick and remove part of the center to form a boat, place in soup bowl. Spoon several oysters into the hollow formed in each slice, using ladle, surround with remaining oysters and soup.