Cream of Oyster Stew

4 Tbsp. butter
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup diced carrots
1/4 tsp. white pepper
1 can (10 1/2 oz.) cream of mushroom soup
1/2 cup milk
1/4 cup chopped parsley
1 pint standard Oysters reserving Oyster liquor from the Oysters


Melt butter in a 2 quart saucepan. Saute celery, onion and carrots in melted butter for 5 minutes. Add white pepper and the liquor that has been drained from Oysters. Add mushroom soup and milk, stir until smooth. Heat to low simmer. Add parsley and Oysters. Heat until Oysters are plump and edges begin to ruffle. Serve immediately.


Makes 5 cups total. 4 servings of 1 1/2 cups each.