OYSTER BISQUE

Oyster Bisque image

Provided by Lynette !

Time 35m

Number Of Ingredients 12

1 3/4 c celery, chopped
1 3/4 c carrots, chopped
2 Tbsp butter, melted
1/4 c divided
2 Tbsp all-purpose flour
2 c half and half
2 c milk
2 Tbsp fresh parsley, chopped
1/2 tsp salt
1/8 tsp black pepper
1/2 tsp worcestershire sauce
10 oz container standard oysters, undrained

Steps:

1. Saute the celery and carrot in 2 tablespoons butter in a large skillet over medium heat until tender. Set aside.
2. Melt 2 tablespoons butter in a heavy saucepan over low heat; add the flour, stirring until smooth. Cook for 1 minute; stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
3. Add the reserved sauteed vegetables, milk, and next 4 ingredients, and cook until the mixture is thoroughly heated.
4. Melt the remaining 2 tablespoons butter in a medium skillet over low heat. Add the undrained oysters and cook over medium heat, stirring occasionally, until the edges of oysters curl. Add the oysters and liquid in the skillet to the milk mixture, stirring well. Serve immediately.