3 tablespoons butter
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped carrots
3 tablespoons all-purpose flour
1 pint shucked oysters, with their liquor
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup heavy cream, warmed
parsley flakes (optional)

Heat butter in a saucepan; add celery, onion and carrot and cook over medium heat 3 minutes, stirring occasionally. Sprinkle in flour and stir to blend in; cook 2 minutes longer.

Drain oysters and in milk and add seasonings. Simmer gently 10 to 15 minutes or until vegetables are tender. Add drained oysters and return to simmering point, do not boil. Cook only until edges of oysters curl, 1 to 2 minutes. Stir in heavy cream. Pour into a tureen and sprinkle with parsley flakes. Serve with oyster crackers.

Makes 6 to 8 servings.

Submitted by: Vincent Shenko