Title: Cream of Oyster Stew
Categories: Soup
Yield: 5 Servings

4	tb	Butter
1/2	c	Chopped celery
1/2	c	Chopped onion
1/2	c	Diced carrots
1/4	ts	White pepper
		Oyster liquor
1		10-12 oz can cream of mushroom soup
1/2	c	Milk
1/4	c	Chopped parsley
1	pt	Maryland Oysters, standards

Cream of Oyster Stew

Melt butter in a 2 quart saucepan. Saute celery, onion, and carrots in melted butter for 5 minutes. Add white pepper and liquor that has been drained from oysters. Add mushroom soup and milk; stir until smooth. Heat to low simmer.

Add parsley and oysters. Heat until oysters are plump and begin to ruffle.

Serve immediately. Makes 5 cups total. 4 servings of 1 1/4 c each.

Suggestion: Add a splash of sherry right before serving.

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