Posted by: Mona M 05-30-99 10:50 AM
Oyster Soup
1/2 cup margarine
1 qt oysters, drained (reserve liquor) and rinsed
1 rib celery, finely chopped
1 small carrot, peeled and finely chopped
4 qts 2 percent milk
1 tsp Sea salt
Freshly ground black pepper to taste
1 tsp powdered chicken boullion
Melt margarine in large stockpot.
Turn heat up and add oysters, celery and carrot.
Cook until oysters curl and vegetables are tender.
Add reserved oyster liquor and milk, sea salt and pepper to taste.
Bring mixture up to almost a boil and then turn down and simmer for 2 or 3 hours.