4 c. whipping cream
1 qt. shucked oysters in their own liquid
1 c. dry white wine
3 med. tomatoes, diced
2-3 med. lemons, diced
2 med. onions, diced
3 garlic cloves, minced
1 tsp. crushed basil
1/2 tsp. crushed thyme
2 tbsp. butter (1/4 stick)
2 tbsp. flour
1 c. milk, scalded
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. hot pepper sauce
2 tbsp. Worcestershire sauce
1 tbsp. melted butter
Paprika
Chopped parsley for garnish

Combine cream, oysters, and wine in 4-5 quart pot. Add tomatoes, lemon, onions, garlic, and herbs and cook over high heat to just below boiling point. Reduce heat and simmer until soup is reduced by 1/3, about 30-40 minutes, stirring occasionally.

While soup is simmering, melt butter over medium heat in small heavy bottomed saucepan. Add flour and cook 2-3 minutes, stirring constantly. Slowly add milk and cook, stirring constantly, until sauce is thick and smooth.

Combine white sauce with soup and cook 3 minutes, stirring occasionally to blend. Add salt, pepper, hot pepper sauce, and Worcestershire sauce. Taste for seasoning (soup should be spicy).

Pour into heated bowl and garnish each with drop or two of melted butter, sprinkle of paprika and chopped parsley. Makes 8 generous, wonderful servings.