Oyster-mushroom chowder
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Oysters |
| 1 | cup | Oyster liquor |
| 3 | tablespoons | Butter |
| 1 | tablespoon | Flour |
| 1 | cup | Milk |
| ½ | cup | Cream |
| 2 | tablespoons | Shallots, minced |
| Salt and pepper | ||
| ½ | pounds | Mushrooms |
| 2 | teaspoons | Parsley, minced |
Heat oysters in liquor over low heat until edges curl. Drain, saving liquor. Melt 1 tbs butter, blend in flour, add milk gradually, stirring constantly. Bring to boiling and cook 1 minute. Add cream, shallots, parsley, salt and pepper. Warm mushrooms in remaining butter until heated but not brown. Combine mushrooms, oysters, and oyster liquor to cream sauce. Serve immediately.