|Potatoes||2 Medium, diced|
|Carrot||1 , finely chopped|
|Celery stalks||2 , chopped|
|Chopped onion||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Shucked oysters||1 Pint|
|Chopped parsley||2 Tablespoon|
1. In a large saucepan, boil the potatoes, carrot and celery in a small amount of boiling salted water until tender. Drain. Add the milk, onion, salt and pepper and bring to a boil.
2. Cream the flour with two tablespoons of the butter and gradually add to the boiling mixture. Cook, stirring, until thickened.
3. Cook the oysters with their liquid in the remaining butter until the edges curl. Add to the soup and serve immediately sprinkled with parsley