2 or 3 dozen oysters (with 1 to 3 c. strained oyster water, if possible)
1 c. celery, chopped
1 or 1 1/2 sticks of butter
1/4 c. parsley, chopped fine
1 sm. bunch green onions (shallots), chopped
1 1/2 tsp. salt
1/2 tsp. pepper (or more, if preferred)
1/3 lb. vermicelli
6 c. milk

In a large saucepan or pot, melt butter and saute celery, green onions and parsley until tender. Add oysters and cook about 5 minutes or until edges of oysters curl. Add strained (to remove any small pieces of oyster shells) oyster water, if available. (If not available, do without oyster water.) Salt and pepper are added and simmer for about 10 minutes.

Add milk and bring almost to a boil, but DO NOT boil. Add vermicelli (as if spaghetti) to pot and cook until tender. Taste liquid to see if enough salt and pepper according to your taste. Serve immediately. Serves 6 to 8.

Oyster soup can even taste better the next day. However, you may have to add more milk, salt and pepper because the vermicelli soaks it up overnight.