Oyster Cheese Soup
|Fresh oysters||12 Ounce|
|Chopped carrots||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chicken broth||3 1⁄2 Cup (56 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||4 Cup (64 tbs)|
|Sharp cheddar cheese||4 Ounce|
Drain oysters, reserving 1/2 cup liquid.
Coarsely chop oysters; set aside.
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.
Saute onion in butter in a Dutch oven until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, 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.