Oyster Cheese Soup Recipe
Summary
Ingredients
| Oysters | 1 Can (10oz), undrained | |
| Carrots | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| 3 1/2 cups chicken broth, undiluted | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Milk | 4 Cup (16 tbs) | |
| Sharp cheddar cheese | 1 Cup (16 tbs) | |
| Pepper | 1 Teaspoon | |
Directions
Drain oysters, reserving 1/2 cup liquid.
Coarsely chop oysters; set aside.
Combine carrots, celery, chicken broth, and reserved oyster liquid in a large saucepan.
Bring mixture to a boil; reduce heat and simmer about 5 minutes or until vegetables are crisp-tender.
Saute onion in butter in a Dutch oven until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened.
Stir in broth mixture, cheese, and pepper; stir over low heat until cheese melts.
Add oysters, and simmer 5 to 8 minutes or until edges of oysters curl.
Coarsely chop oysters; set aside.
Combine carrots, celery, chicken broth, and reserved oyster liquid in a large saucepan.
Bring mixture to a boil; reduce heat and simmer about 5 minutes or until vegetables are crisp-tender.
Saute onion in butter in a Dutch oven until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened.
Stir in broth mixture, cheese, and pepper; stir over low heat until cheese melts.
Add oysters, and simmer 5 to 8 minutes or until edges of oysters curl.
Chef
