Oyster Stew
This rich and creamy soup is topped with butter for added flavor.
Ingredients
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1/4 cup finely chopped shallot or onion
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1 tablespoon butter or margarine
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1 pint shucked oysters, undrained
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1/2 teaspoon salt
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2 cups half-and-half or light cream
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1 cup milk
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1 tablespoon snipped fresh parsley
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1/4 teaspoon white pepper
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Butter or margarine (optional)
Directions
1.
In a large saucepan cook shallot in hot butter until tender. Stir in undrained oysters and salt. Bring to boiling; reduce heat to medium. Cook for 3 to 5 minutes or until oysters curl around the edges, stirring occasionally.
2.
Stir in half-and-half, milk, parsley, and pepper; heat through. If desired, top each serving with additional butter.
3.
Makes 4 servings (5 cups)
Nutrition information
Calories 273, Total Fat 20 g, Saturated Fat 12 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 100 mg, Sodium 573 mg, Carbohydrate 12 g, Total Sugar 3 g, Fiber 0 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 24%, Iron 28%. Exchanges: Lean Meat 1, Fat 3.
Percent Daily Values are based on a 2,000 calorie diet
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