Ingredients:
\n4 cups milk
\n1 small onion sliced
\n2 stalks celery with leaves
\n1\/4 teaspoon nutmeg
\n2 parsley sprigs
\n1 Small piece bay leaf
\n2 cups shucked or canned oysters and their juice
\n3 tablespoons butter
\n3 tablespoons flour
\nSalt
\n1 Pinch cayenne pepper<\/p>\n
Directions:
\nPut the milk, onion, celery, nutmeg, parsley, and bay leaf in a pot,
\ntogether with any oyster juice. Simmer for 15 minutes, then strain.
\nAdd the oysters and simmer for 10 minutes more. Melt the butter in a
\nsmall pan, stir in the flour, and cook, stirring, for 3 minutes. Slowly
\nadd about 1 cup of the oyster mixture, stirring constantly, and cook
\nuntil smooth and thick. Stir the thickened mixture into the remaining
\nmilk and oyster soup. Add salt to taste and the cayenne pepper and stir
\nuntil smooth. Serve hot, and don’t forget the oyster crackers…<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 4 cups milk 1 small onion sliced 2 stalks celery with leaves 1\/4 teaspoon nutmeg 2 parsley sprigs 1 Small piece bay leaf 2 cups shucked or canned oysters and their juice 3 tablespoons butter 3 tablespoons flour Salt 1 Pinch cayenne pepper Directions: Put the milk, onion, celery, nutmeg, parsley, and bay leaf
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