1/4 c. butter
1 1/2 c. sliced fresh mushrooms
1 c. diced celery
1/2 c. chopped onion
1/4 c. flour
1 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1 pt. shucked oysters
6 c. milk

Melt butter over low heat in skillet. Add mushrooms, celery and onion. Saute until tender, 3 to 5 minutes. Stir in flour, salt and pepper. Cook until bubbly.

Meanwhile, simmer oysters, their liquid and Worcestershire sauce in large saucepan until oysters are done. Add milk and sauteed vegetables.

Best made ahead and refrigerated.