| 1 | Slice onions. |
| 2 | Dice celery. |
| 3 | Drain oysters and save liquid. |
| 4 | Oysters may be chopped or left whole as desired. |
| 5 | Add water to oyster liquid to make 1 qt. in stock pot, combine bay leaf, one onion, and bay leaf and simmer for about 1 hour uncovered. |
| 6 | Remove from heat; allow to cool for about 1 hour, strain, and set aside. |
| 7 | In butter, saute remaining onion and celery; cook for about 5 minutes or till pale in color. |
| 8 | Add flour and stir well, but do not brown. |
| 9 | Add some strained oyster stock: stir well tp prevent lumps from forming. |
| 10 | Add remaining stock and heat till hot and thickened (about 10-15 minutes). |
| 11 | Add oysters and cream. |
| 12 | Heat about 5 minutes more. |
| 13 | Add sherry and ladle into serving bowls and garnish with chopped parsley. |
| 14 | from a.green14 [weird al] mm by sylvia steiger, genie the.steigers, ci$ 71511,2253, gt cookbook echo moderator at net/node 004/005 |
