1/2 c. butter
1 c. finely chopped celery
1 c. finely chopped onion
3/4 c. finely chopped onions
1 1/2 tbsp. all purpose flour
3/4 c. evaporated milk
2 doz. oysters (1/2 are finely chopped, 1/2 are whole)
Oyster water + water to make 5-6 c.
1 1/2 tbsp. finely chopped parsley

Melt the butter in a saucepan and saute celery, onions and green onions until soft. Blend in the flour and cook for a few minutes, stirring over low heat. Add water, oysters, and parsley and simmer 15 minutes or until oysters begin to curl around the edges. Remove from heat for 3 or 4 minutes then add evaporated milk, salt and pepper to taste. Do not let soup come to a boil or the milk will curdle. Yield: 6 servings.