8 tablespoons butter — or oleo
1/2 cup flour — all purpose
5 1/2 cups whole milk
1/2 cup celery — 1/4-inch dice
1/3 cup onions — 1/4-inch dice
2 cups oysters, canned — with juice
or fresh, 1/2″ dice Salt — to taste White Pepper — to taste 1/3 cup cream — or half and half
1. Melt 7 tablespoons of butter or oleo margarine in a large saucepan over low heat. 2. Blend in flour and allow to cook approximately 2 minutes, stirring often 3. Gradually add 5-1/2 cups of milk to the flour and butter mixture. Heat slowly, stirring constantly until mixture thickens. 4. Melt the remaining 1 tablespoon of butter in a small saucepan. 5. Add the diced celery and onions and saute until tender. 6 Add the diced oysters and juice and simmer until tender, approximately 5 minutes or until the edges curl, stirring gently. 7. Add salt and white pepper to taste. 8. Combine the oyster mixture to the thickened milk mixture. 9. Stir in cream. 10. If soup is not served immediately, hold soup hot, covered on a double boiler set up.
DO NOT BOIL AFTER OYSTERS AND CREAM ARE ADDED.