Oyster and Mushroom Chowder

Ingredients

• 1 quart oyster
• 1 cup oyster liquor
• 3 tablespoons butter
• 1 tablespoon flour
• 1 cup milk
• 1/2 cup cream or evaporated milk
• 2 shallots, minced
• 1 teaspoon parsley, minced
• 1/2 lb mushroom, cleaned and sliced
• salt and pepper, to taste

Directions

1. 1

   Heat oysters in their own liquor below the bloiling point until edges curl.

2. 2

   Drain, saving the liquor.

3. 3

   Melt 1 tablespoon butter, blend in flour; add milk gradually, stirring constantly to the boiling point.

4. 4

   Add cream, shallots, parsley, salt and pepper.

5. 5

   Heat mushrooms in the remaining butter until hot, but do not brown.

6. 6

   Add mushrooms, oysters, and oyster liquor to cream sauce.

7. 7

   Serve hot.