How to make it

  • Melt butter in large dutch oven or soup pot.
  • Add onion and cook over medium heat, about 5 minutes, until they begin to soften.
  • Add mushrooms and cook another 5 minutes or so.
  • Add flour and stir, continuing to heat over medium, until bubbly and flour is all gooey and coated with the butter. This should only take a couple minutes.
  • Add oysters and their juice, ground celery, Old Bay and salt and pepper.
  • Increase heat slightly and bring to a boil. Immediately reduce and add half and half and continue to cook, stirring often, until thickened and heated through.
  • Sprinkle with chopped parsley at serving.
  • Do not over cook, or the oysters will get tough. Remember, they are already cooked. :)

Reviews & Comments 4

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  • sday5 6 years ago
    sounds wonderful
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  • elgourmand 6 years ago
    Great post Keni. Really glad you put that bit about not overcooking the oysters. When I try this I think I'll add the oysters with the cream (half & half) and serve as soon as it thickens. RJ
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  • circlemoon8 6 years ago
    I bet my son would love this one!!
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  • mrpiggy 6 years ago
    This sounds great. And I can used something canned without feeling guilty :) I like Tabasco in creamy foods. Thanks for sharing.
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