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Old 05-17-2016, 09:02 PM
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QSis QSis is offline
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Default Cream of Oyster Soup

This recipe is from the New York Times New England Heritage cookbook that my friend, Jan, gave me.

Posting this for Chowderman.


Cream of Oyster Soup (from Massachusetts)

1/2 cup butter
1 small onion, finely chopped
3 T. flour
1/8 teas. pepper
1/4 cup chopped celery
1/4 teas celery salt
1 cup boiling chicken broth or water
1/2 cup sliced mushrooms
3 cups milk
1 pint picked over oysters with liquor
salt to taste

1. Melt the butter in a saucepan and sauté onions until golden. Stir in flour, pepper, celery and celery salt.

2. Stir in the broth or water and mushrooms, bring to a boil and simmer 5 minutes. Add the milk and the oysters and bring to a boil. Add salt if needed, and serve immediately.

Makes 4 servings
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Old 05-20-2016, 03:13 PM
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Default Re: Cream of Oyster Soup

I'd love this and would be good with a mix of shellfish.
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Old 05-20-2016, 03:39 PM
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Default Re: Cream of Oyster Soup

yup, copied that out to try as well.

methinking to added some (pre-cooked) small diced potato . . . more stew less soup...(?)
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oyster soup, oyster stew

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