Oyster Stew

2 celery stalks
5-6 parsley stems (or 2 Tbsp. dry parsley)
3 cups milk
Paprika
1 small onion
1 Tbsp. oleo or butter
1 small can Oysters
Salt and pepper to taste


Place celery, onion, and parsley in food processor. Chop coarsely. Saute celery mixture in oleo. Do not brown. Add Oysters, including broth. Simmer until boiling. Add milk. Heat to boiling. Add salt and pepper. Sprinkle with paprika and serve with croutons.