Cream of oyster stew
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| ½ | cup | Chopped celery |
| ½ | cup | Chopped onion |
| ½ | cup | Diced carrots |
| ¼ | teaspoon | White pepper |
| Oyster liquor | ||
| 1 | 10-12 oz can cream of mushroom soup | |
| ½ | cup | Milk |
| ¼ | cup | Chopped parsley |
| 1 | pint | Maryland Oysters, standards |
Directions
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 1¼ c each.
Suggestion: Add a splash of sherry right before serving.