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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Oyster Soup Recipe

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This recipe for Oyster Soup is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 - Tbsp butter
4 - Medium yellow onions, chopped fine
2 - Pints freshly-shucked oysters, with liquor
1/2 - Cup green onions (scallions), finely chopped
1/2 - Cup parsley, finely chopped
3 - Cups whole milk, hot but not scalded
Directions:
Directions:
Melt butter in heavy 3-quart pot on medium low heat. Add chopped onions, stirring constantly and cook until onions are clear but not browned. Add oysters and oyster liquor, chopped green onions, chopped parsley, and cook until edges of oyster curl. Add hot milk. SERVE IMMEDIATELY !!!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
This is an original recipe of Senator Allen J. Ellender - President Pro Tem of the U.S. Senate, a personal friend of our grandfather, Sheriff Peter G. Bourgeois.

 

 

 

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