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Oyster-Cheese Soup




Source of Recipe


Southern Living Magazine, 1984


Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




1 (12-ounce) container fresh Standard oysters, undrained

1/2 cup EACH chopped carrots and celery

3-1/2 cups chicken broth, undiluted

1/2 cup chopped onion

1/4 cup butter

1/2 cup all-purpose flour

4 cups milk

1 cup (4 ounces) sharp Cheddar cheese, grated

1/2 to 1 teaspoon pepper



Recipe



1. Drain oysters, reserving 1/2 cup liquid. Coarsely chop oysters; Set aside.

2. Combine carrots, celery, chicken broth and reserved oyster liquid in a large saucepan. Bring mixture to a boil; reduce heat and simmer about 5 minutes or until vegetables are crisp tender.

3. Sauté onion in butter in a Dutch oven until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly, until thickened. Stir in broth mixture, cheese, and pepper; stir over low heat until cheese melts. Add oysters, and simmer 5 to 8 minutes or until edges of oysters curl.

Yields 9-1/2 cups