Cream of Oyster Soup

QSis

Grill Master
Staff member
Gold Site Supporter
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
 

ChowderMan

Pizza Chef
Super Site Supporter
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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