4 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup diced carrots
1/4 teaspoon white pepper
oyster liquor
1 10.5 ounce can cream of mushroom soup
1/2 cup milk
1/4 cup chopped parsley
1 pint Maryland oysters, standards
Melt butter in a two quart sauce pan. Saute celery, onion and carrots
in melted butter for 5 minutes. Add white pepper and liquor that has
been drained from oysters. Add mushroom soup and milk; stir until
smooth. Heat to low simmer. Add parsley and oysters. Heat until
oysters are plump and edges begin to ruffle. Serve immediately. Makes
5 cups total, 4 servings of 1-1/4 cups each. Suggestion: add a splash
of sherry right before serving.