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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is my very favorite soup/stew. I fix it at least twice a month, more in the winter months. I also use skimmed milk in place of the evaporated milk, but this is to make it less fattening for me. Ingredients:
1/2 pint oyster, with liquid |
1/2 cup celery, chopped fine |
1/2 cup onion, chopped fine |
1/4 teaspoon pepper |
1 teaspoon worcestershire sauce |
2 tablespoons butter |
2 cups evaporated milk |
Directions:
1. Drain Juice into saucepan, add milk, celery, onion, pepper and worchesire, cook until veggies are tender, but do not let boil.
2. Add oysters and butter, simmer for about 10 minutes or until the edges of the oysters curl and the butter melts, but do not boil.
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