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Oyster Mushroom Chowder

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Seafood, Soups/stews 6 Servings

INGREDIENTS

1 qt Oysters
1 c Oyster liquor
3 tb Butter
1 tb Flour
1 c Milk
1/2 c Cream
2 tb Shallots, minced
Salt and pepper
1/2 lb Mushrooms
2 ts Parsley, minced

INSTRUCTIONS

Heat oysters in liquor over low heat until edges curl. Drain, saving
liquor. Melt 1 tbs butter, blend in flour, add milk gradually, stirring
constantly. Bring to boiling and cook 1 minute. Add cream, shallots,
parsley, salt and pepper. Warm mushrooms in remaining butter until heated
but not brown. Combine mushrooms, oysters, and oyster liquor to cream
sauce. Serve immediately.
Posted to MM-Recipes Digest V4 #2 by Roy Olsen <roy@indy.net> on Jan 07,
1999

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