This recipe is from the New York Times New England Heritage cookbook that my friend, Jan, gave me.
Posting this for Chowderman.
Lee
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
Posting this for Chowderman.
Lee
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