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Charleston Oyster Soup

Yield 6 1/2 cups


  • 1 tablespoon butter or margarine
  • 1 quart oysters, undrained
  • 1 cup water
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 to 1/4 teaspoon ground mace
  • 2 cups whipping cream
  • 1/4 to 1/3 cup sherry (optional)

How to Make It

  1. Melt butter in a Dutch oven; add undrained oysters. Cook over medium heat, stirring constantly, until hot. Add next 5 ingredients. Gradually add cream, stirring constantly. Continue cooking over medium heat, stirring constantly, until mixture is heated and oyster edges curl. Stir in sherry, if desired.

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