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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A quick and easy soup that is just wonderful on a winter day (or anytime, really)! This soup comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 tablespoons butter |
2 tablespoons flour |
3 cups milk |
1 cup cream |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1 tablespoon onion, grated |
1 quart oyster |
Directions:
1. Melt butter, stir in flour and blend well.
2. Add milk slowly, stirring constantly; add cream, salt, pepper and grated onion.
3. Keep warm over low heat.
4. Bring oysters to a boil in their own liquor; add to milk stock and heat about 5 minutes or until edges of the oysters curl.
5. Serve immediately.
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