Creole Oyster Chowder

Ingredients

• 2 tablespoons extra virgin olive oil (30 ml)
• ½ large yellow onion, diced (approximately 1 cup)
• 3 medium carrots, peeled and diced (approximately 1 ½ cups)
• 1 large baking potato (Russet), peeled and cubed (approximately 2 cups)
• ½ pint (8 oz/225g) cremini mushrooms, sliced
• 1 box (32 oz/946 ml) vegetable stock (low sodium preferred)
• 1 tablespoon Emeril's Essence Cajun Seasoning (or your favorite brand)
• Salt and freshly ground black pepper to taste
• 1 dozen fresh oysters, shucked, with their liquor reserved
• ½ cup heavy cream (120 ml)

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