Cream of Oyster Stew
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Submittor: Seafood Marketing Program (Maryland Department of Agriculture)
Number of Servings
Makes 5 cups total, 4 servings of 1-1/4
Ingredients
4 tablespoons butter,1/2 cup chopped celery,1/2 cup chopped onion,1/2 cup diced carrots,1/4 teaspoon white pepper,oyster liquor,1 10.5 ounce can cream of mushroom soup,1/2 cup milk,1/4 cup chopped parsley,1 pint Maryland standard oysters,
Directions
1. Melt butter in a two quart sauce pan. Saute celery, onion and carrots in melted butter for 5 minutes.
2. Add white pepper andliquor that has been drained from oysters. Add mushroom soup and milk; stir until smooth. Heat to low simmer.
3. Add parsleyand oysters. Heat until oysters are plump and edges begin to ruffle.
Serve immediately.Comments
Suggestion: add a splash of sherry right before serving.
