Total Time
25mins
Prep 10 mins
Cook 15 mins

A quick and easy soup that is just wonderful on a winter day (or anytime, really)! This soup comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 3 tablespoons butter
  • 2 tablespoons flour
  • 3 cups milk
  • 1 cup cream
  • 1 12 teaspoons salt
  • 14 teaspoon pepper
  • 1 tablespoon onion, grated
  • 1 quart oyster

Directions

  1. Melt butter, stir in flour and blend well.
  2. Add milk slowly, stirring constantly; add cream, salt, pepper and grated onion.
  3. Keep warm over low heat.
  4. Bring oysters to a boil in their own liquor; add to milk stock and heat about 5 minutes or until edges of the oysters curl.
  5. Serve immediately.