2 med. potatoes, diced
1 carrot, finely chopped
2 stalks celery, chopped
1 qt. milk
1 tbsp. chopped onion
Salt & freshly ground black pepper
2 tbsp. flour
6 tbsp. butter
1 pt. oysters
2 tbsp. chopped parsley

In a large saucepan, boil the potatoes, carrot and celery in a small amount of boiling salted water until tender. Drain. Add the milk, onion, salt and pepper and bring to a boil.

Cream the flour with 2 tablespoons of the butter and gradually add to the boiling mixture. Cook, stirring, until thickened.

Cook the oysters with their liquid in the remaining butter until the edges curl. Add to the soup and serve immediately sprinkled with parsley.