 |
Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 2 |
|
This rich, old-fashioned oyster stew is shared in memory of my mother, Ramona M. Filipek (1928 to 2006). It is a Christmas family favorite, but good anytime. Serve hot with oyster crackers. Leftovers can be frozen. Ingredients:
3 tablespoons butter |
1 1/2 cups chopped celery |
1/4 cup chopped fresh onion |
1/4 cup dried minced onion |
1 teaspoon ground black pepper |
1/8 teaspoon celery salt |
1 1/2 tablespoons all-purpose flour |
2 (12.5 fl oz) cans cream of celery soup |
1 gallon 1% milk |
2 (10 ounce) cans condensed milk (optional) |
8 (8 ounce) cans oysters, drained and liquid reserved |
Directions:
1. Melt butter in a 10-quart stockpot over medium-high heat. Cook and stir celery, fresh onion, dried onion, black pepper, and celery salt in melted butter until celery and onion are tender, 7 to 10 minutes.
2. Reduce heat to low. Sprinkle flour over celery and onions; stir gently until flour becomes a smooth paste. Add the cream of celery soup; stir gently. Pour 1% milk, condensed milk, and liquid from the oysters into the mixture; stir. Gently fold oysters into the soup.
3. Increase heat to medium. Cook mixture at a simmer, stirring occasionally, for 1 hour. Remove from heat and allow to cool slightly, about 10 minutes.
4. Refrigerate soup for 24 to 48 hours before reheating gently to serve.
|
|