Golden Oyster Stew
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Sliced mushrooms||2 Cup (32 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Sharp cheddar cheese||4 Ounce, shredded|
|Canned cream of potato soup||10 1⁄2 Ounce, undiluted|
|Diced pimiento||2 Ounce, undrained|
|Hot sauce||1⁄4 Teaspoon|
|Oysters||12 Ounce, undrained|
Saute onion and celery in butter until tender.
Add mushrooms, and cook 2 minutes.
Add flour, and cook 1 minute, stirring constantly.
Gradually add milk, cook over medium heat, stirring frequently, until mixture is thickened and bubbly.
Stir in cheese, soup, pimiento, and seasonings, cook over medium heat, stirring often, until cheese melts and mixture is thoroughly heated.
Add oysters and oyster liquid, reduce heat, and simmer 5 to 8 minutes or until edges of oysters curl.