INGREDIENTS

INSTRUCTIONS

Slice onions.  Dice celery. Drain oysters and save liquid. Oysters may be
chopped or left whole as desired. Add water to oyster liquid to make 1 qt.
In stock pot, combine bay leaf, one onion, and bay leaf and simmer for
about 1 hour uncovered.  Remove from heat; allow to cool for about 1 hour,
strain, and set aside. In butter, saute remaining onion and celery; cook
for about 5 minutes or till pale in color. Add flour and stir well, but DO
NOT BROWN.  Add some strained oyster stock: stir well tp prevent lumps from
forming.  Add remaining stock and heat till hot and thickened (about 10-15
minutes).  Add oysters and cream. Heat about 5 minutes more. Add sherry and
ladle into serving bowls and garnish with chopped parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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