| | Oyster Soup
1/4 cup of finely chopped onion or sliced leek
2 teaspoons of margarine or butter
1 pint of shucked oysters
1/2 teaspoon of salt
2 cups of milk
1 cup of half and half or light cream
1 tablespoon of snipped parsley
1 tablespoon of diced pimiento, optional
1/4 teaspoon of white pepper
In a medium saucepan cook the onion or leek in margarine or butter till tender. Add the undrained oysters and salt. Cook over medium heat about 5 minutes or till oysters curl around the edges, stirring occasionally.
Stir in milk, half and half or light cream, parsley, pimiento, if desired, and white pepper. Heat through. Makes 4 servings |
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