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This recipe for OYSTER STEW, by , is from Favorite Recipes Collected by Family and Friends, 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!

Donna Kaufmann


2 cans of whole oysters or 16 oz. 2 C sliced fresh mushrooms
1C chopped celery
1 C chopped green onions (Reserve some chopped green onion tops for garnish)
C of flour
1 C cream or half and half
1 C dry white wine
1 Tb chicken flavored bouillon
C fresh parmesan cheese
tsp. dried thyme
tsp. nutmeg
tsp. white pepper
C butter

Drain oysters and reserve liquid to make 2 cups. In a dutch oven, saute mushrooms, celery and onions in butter. Tum down heat to low and stir in flour, cook for l minute. Add oyster liquid, wine and bouillon simmer for 10minutes. Add oysters, cream and spices heat thoroughly. Serve in bowls sprinkled with chopped green onion tops and parmesan cheese.




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