Oyster Soup

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.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 3  tablespoons butter
• 2  tablespoons flour
• 3  cups milk
• 1  cup  cream
• 1 1⁄2 teaspoons salt
• 1⁄4 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.