I have always loved the flavor of the soup when the oyster flavor is the highlight of the taste. I don't want big pieces of the oyster in my mouth. I found a similar recipe at least 50 years ago which inspired this method. Some people might find it strange that I use fat free milk but add butter. I have found that combining the mild flavored oysters with the melted butter is a perfect compliment. I think the key to the best flavor is the cooking the small amount of flour with the oysters, juice, and seasonings also helps to make the smaller pieces of oysters. I'm adding the recipe here because as I get older it is harder and harder to remember some things.