|Vegetable oil||1 Tablespoon|
|All purpose flour||3 Tablespoon (Unbleached)|
|Skim milk||2 Cup (32 tbs)|
|Potatoes||3⁄4 Pound, diced (2 Cups)|
|Low sodium chicken stock||1 Cup (16 tbs)|
|Shredded carrot||1 1⁄2 Cup (24 tbs)|
|Diced red bell pepper||3⁄4 Cup (12 tbs)|
|Diced yellow bell pepper||3⁄4 Cup (12 tbs)|
|Sliced mushroom caps||3⁄4 Cup (12 tbs)|
|Thinly sliced scallions||1⁄4 Cup (4 tbs)|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Oysters||12 Small, shelled, liquor reserved|
|Chopped parsley||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Lemon zest||1 Teaspoon, grated|
|Hot pepper sauce||1 Dash|
|Chopped spinach||1 1⁄2 Cup (24 tbs)|
1. Heat the oil in a medium-size heavy-gauge saucepan over medium heat until hot but not smoking. Add the flour and cook, stirring, 3 minutes (the mixture should be dry but not browned). Slowly add the milk one-third at a time, whisking constantly until smooth. Add the potatoes and 1/2 cup of the stock, reduce the heat to low and cook about 20 minutes, or until the potatoes are tender.
2. Meanwhile, in a medium-size nonstick skillet over medium heat, cook the carrots, bell peppers, mushrooms, scallions and shallots in the remaining stock about 5 minutes, or until the vegetables are slightly wilted. Add the oysters and their liquor and cook until the oyster,s edges are ruffled and the oysters are firm.
3. Add the contents of the skillet to the saucepan, then add the parsley, Worcestershire sauce, lemon zest, salt and hot pepper sauce, and stir to combine.