Title: Chesapeake Oyster Bisque
Categories: Soup Seafood
Yield: 24 Servings

1	qt	Oysters
1		Bay leaves
2		Onions
2		Celery stalks
1/2	c	Butter
1/4	c	Flour
1/2	ts	Salt
1/4	ts	White pepper
1	pt	Cream
1/4	c	Sherry

Slice onions. Dice celery. Drain oysters and save liquid. Oysters may be chopped or left whole as desired. Add water to oyster liquid to make 1 qt. In stock pot, combine bay leaf, one onion, and bay leaf and simmer for about 1 hour uncovered. Remove from heat; allow to cool for about 1 hour, strain, and set aside. In butter, saute remaining onion and celery; cook for about 5 minutes or till pale in color. Add flour and stir well, but DO NOT BROWN. Add some strained oyster stock: stir well tp prevent lumps from forming. Add remaining stock and heat till hot and thickened (about 10-15 minutes). Add oysters and cream. Heat about 5 minutes more. Add sherry and ladle into serving bowls and garnish with chopped parsley.

From A.GREEN14 [Weird Al] MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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