Apalachicola Oyster Stew

1 qt. fresh oysters, undrained or 2 (10 oz.) cans whole oysters
1/2 c. chopped onion
1/2 c. sliced celery
2 c. sliced fresh mushrooms
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
2 c. milk
1 1/2 c. grated sharp Cheddar cheese
1 (10 1/2 oz.) can cream of potato soup
1 (2 oz.) jar diced pimiento
1/4 tsp. liquid hot pepper sauce


Remove any shell particles from oysters. In large saucepan, cook onion and celery in margarine until tender. Add mushrooms and cook for one minute. Over low heat, stir flour, salt and pepper into vegetable mixture. Add milk gradually until thickened, being careful not to boil. Add cheese and stir until melted. Add oysters, soup, pimiento and liquid hot pepper sauce. Over low heat, cook for 5 to 10 minutes or until oysters begin to curl. Makes 6 to 8 servings.