*  Exported from  MasterCook  *
 
                                Oyster Soup
 
 Recipe By     : The Fannie Farmer Cookbook  Twelfth Edition
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Soups & Stews
                 Theme Week
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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 in a pot,
 together with any oyster juice.  Simmer for 15 minutes, then strain. 
 Add the oysters and simmer for 10 minutes more.  Melt the butter in a
 small pan, stir in the flour, and cook, stirring, for 3 minutes.  Slowly
 add about 1 cup of the oyster mixture, stirring constantly, and cook
 until smooth and thick.  Stir the thickened mixture into the remaining
 milk and oyster soup.  Add salt to taste and the cayenne pepper and stir
 until smooth.  Serve hot.
 
 
 
 
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 NOTES : Source:  The Fannie Farmer Cookbook  Twelfth Edition
                  Revised by Marion Cunningham with Jeri Laber
                  Alfred A. Knopf New York, 1980
                  ISBN 0-394-40650-8