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Soups - Oyster Soup

  • 2 stalks celery, chopped
  • 10 to 12 green onions, chopped
  • ½ cup margarine
  • 2 cans oysters, drained
  • 1 qt. milk
  • 1 can evaporated milk
  • 3 to 4 tbsp. flour
  • Salt and pepper to taste
  • Dash of soy or Worcestershire sauce

Melt butter in the pot you are going to cook the soup in. Saute onions and celery in margarine over low heat until tender. Combine rest of ingredients and add flour to thicken. If fresh oysters are used, cook awhile longer. Serves 4 to 6.
Submitted By: Jean Jackson
West Point
Lawrence Farmers Co-op
Number of Servings: 0
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