Charleston oyster soup

Yield: 6 cups

Measure 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)

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

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