Oyster-mushroom chowder

6 servings

Ingredients

Quantity Ingredient
1 quart Oysters
1 cup Oyster liquor
3 tablespoons Butter
1 tablespoon Flour
1 cup Milk
½ cup Cream
2 tablespoons Shallots, minced
Salt and pepper
½ pounds Mushrooms
2 teaspoons Parsley, minced

Directions

Heat oysters in liquor over low heat until edges curl. Drain, saving liquor. Melt 1 tbs butter, blend in flour, add milk gradually, stirring constantly. Bring to boiling and cook 1 minute. Add cream, shallots, parsley, salt and pepper. Warm mushrooms in remaining butter until heated but not brown. Combine mushrooms, oysters, and oyster liquor to cream sauce. Serve immediately.

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