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Oyster Soup À La New Orleans

Yield about 10 cups


  • 1 1/2 teaspoons vegetable oil
  • 1 1/2 teaspoons butter or margarine
  • 1 tablespoon flour
  • 1 1/2 cups finely chopped celery
  • 3 green onions, chopped
  • 2 (12-ounce) containers fresh select oysters, undrained
  • 3 cups boiling water
  • 1 cup milk, scalded
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons finely chopped fresh parsley

How to Make It

  1. Combine oil and butter in a large Dutch oven; cook over low heat, stirring until butter melts. Add flour, stirring until smooth. Cook over low heat 1 minute, stirring constantly.

  2. Add celery and onion to Dutch oven; cook 10 minutes or until vegetables are tender. Stir in oysters and liquid; cook an additional 10 minutes. Gradually add water; cook over medium heat 30 minutes. Stir in milk, salt, pepper, and parsley. Serve hot.

Oxmoor House Homestyle Recipes