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Oyster Stew

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Ingredients:

 

Cooking Directions:

IN A 4 QUART STOCK POT, OVER LOW HEAT MELT BUTTER, AND ADD ONIONS, MUSHROOMS, AND GARLIC, SAUTEE' UNTIL GLAZED. ADD CLAM JUICE, PARSLEY, DILL, SALT & PEPPER. LET COME BACK UP TO TEMPERATURE, ADD CARROTS, POTATOES, AND OYSTERS WITH JUICES. LET ALL SIMMER FOR ABOUT 5 MORE MINUTES.

 

IN A BOWL COMBINE FLOUR AND HALF AND HALF AND WISK TOGETHER WELL. ADD MIXTURE TO POT AND COOK ON MED-LOW FOR 5-10 MINUTES UNTIL SOUP THICKENS SLIGHTLY. DO NOT LET BOIL.

 

REMOVE FROM HEAT AND SERVE IMMEDIATELY GARNISH WITH A SPRIG OF FRESH DILL AND A DASH OF PAPRIKA.