This is an easy very fast soup meal for two people. I always keep canned oysters so I can do this for Phi. It’s great when I don’t really feel like cooking. Serve with garlic toast. 1 can of oysters -reserve the juice 1 tablespoon butter 1 tablespoon flour 1 cup or so of half and half dash of Tabasco sauce salt to taste In a small or medium saucepan, melt butter, add flour and cook until bubbly. Add the juice from the can of oysters and Tabasco. Add some of the half & half and stir until it thickens a bit. It should not really boil. If it seems too thick, add more half & half. Lastly, dump in the oysters. You don’t want to cook them, just heat through. Taste for salt. -Marion Hutchins My variation using fresh oysters For a cup or so of shelled oysters: Saute in a saucepan: half a finely chopped onion and a stalk of celery also finely chopped until tender, then add: juice from oysters, dash Tabasco, a cup or more of heavy cream. Simmer for 5 minutes or so to thicken, or add some water and flour mixed and strained to aid thickening. Salt to taste. Then add the oysters and cook for about 5 minutes. -Kate |