Charleston oyster soup
6 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter or margarine |
| 1 | quart | Oysters; undrained |
| 1 | cup | Water |
| 1 | tablespoon | All-purpose flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ⅛ | teaspoon | To 1/4 tsp ground mace |
| 2 | cups | Whipping cream |
| ¼ | cup | To 1/3 cup sherry (optional) |
Directions
Melt butter in a Dutch oven; add undrained oysters. Cook over medium heat, stirring constantly, until hot. Add next 5 ingredients.
Gradually add cream, stirring constantly. Continue cooking over medium heat, stirring constantly, until mixture is heated and oyster edges curl. Stir in sherry, if desired. Yield: 6-½ cups.
"Winter Repast" Charleston, South Carolina _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-14-95