Charleston Oyster Soup Recipe
Yield: 6 cupsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter or margarine,
1/2 tsp: Pepper,
1 quart: Oysters, undrained
1/8 tsp: To 1/4 tsp ground mace,
1 cup: Water,
2 cup: Whipping cream,
1 tbsp: All-purpose flour,
1/4 cup: To 1/3 cup sherry, optional
1/2 tsp: Salt,
Directions:
Melt butter in a Dutch oven; add undrained oysters. Cook over
medium heat, stirring constantly, until hot. Add next 5 ingredients.
Gradually add cream, stirring constantly. Continue cooking over
medium heat, stirring constantly, until mixture is heated and oyster
edges curl. Stir in sherry, if desired. Yield: 6-1/2 cups.
"Winter Repast" Charleston, South Carolina _Companys Coming!_
Southern Living/Southern Heritage Oxmoor House, 1983 ISBN
0-8487-0603-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-14-95
Source from luhu.jp
medium heat, stirring constantly, until hot. Add next 5 ingredients.
Gradually add cream, stirring constantly. Continue cooking over
medium heat, stirring constantly, until mixture is heated and oyster
edges curl. Stir in sherry, if desired. Yield: 6-1/2 cups.
"Winter Repast" Charleston, South Carolina _Companys Coming!_
Southern Living/Southern Heritage Oxmoor House, 1983 ISBN
0-8487-0603-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-14-95
Source from luhu.jp