Oyster Soup

This oyster soup is mildly seasoned so the delicate fish flavor comes through. If you like, float a small pat of margarine or butter atop each serving.



by 2  people


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Ingredients
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    1/4  cup 
    finely chopped onion or sliced leek
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    2   teaspoons 
    margarine or butter
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    1   pint 
    shucked oysters
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    1/2  teaspoon 
    salt
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    2   cups 
    milk
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    1   cup 
    half-and-half or light cream
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    1   tablespoon 
    snipped fresh parsley
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    1   tablespoon 
    chopped pimiento (optional)
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    1/4  teaspoon 
    ground white pepper

Directions
1.
In a medium saucepan cook onion or leek in margarine or butter until tender but not brown. Add the undrained oysters and salt. Cook over medium heat about 5 minutes or until oysters curl around the edges, stirring occasionally.
2.
Stir in milk, half-and-half or light cream, parsley, pimiento (if desired), and pepper. Heat through. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 239, Fat, total (g) 14, chol. (mg) 93, sat. fat (g) 7, carb. (g) 14, pro. (g) 14, sodium (mg) 502, Percent Daily Values are based on a 2,000 calorie diet
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