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| RECIPE FOR CREAM OF OYSTER STEW |
Title: Cream Of Oyster Stew
Serves: 5
Ingredients:
| 4.00 | tb | Butter | | 0.50 | c | Chopped celery | | 0.50 | c | Chopped onion | | 0.50 | c | Diced carrots | | 0.25 | ts | White pepper | | | Oyster liquor | | 1.00 | | 10-12 oz can cream of | | | -mushroom soup | | 0.50 | c | Milk | | 0.25 | c | Chopped parsley | | 1.00 | pt | Maryland Oysters, standards |
Instructions:
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 1 1/4 c each.
Suggestion: Add a splash of sherry right before serving.
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