Oyster Cream Soup

• 4 slices bacon, cooked to just crisp and crumbled drain off fat
• 1/4 cup unsalted butter
• 1 potato, peeled and cut into 1/4 inch dice
• 1 carrot, cut into 1/4 inch dice
• 1 stalk celery, cut into 1/4 inch dice
• 1 small onion, finely chopped
• 3 cups shucked oysters, in their liquor
• 2 cups milk
• 2 cups light cream
• 1 teaspoon finely chopped thyme
• 1/2 - 1 teaspoon Tabasco sauce
• salt and pepper
• 2 tablespoons chopped chives

1. In a large saucepan melt butter over medium-low heat.
2. Add the potato, carrot, celery and onion.
3. Saute for 3 minutes.
4. Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme.
5. Bring milk and vegetable mixture to a boil, reducing heat to a simmer.
6. Cook, uncovered for 10 minutes, stirring often.
7. Add the oysters and cook until their edges curl, about 3 minutes.
8. Season to taste with hot pepper sauce, salt and pepper.
9. Ladle into bowls and garnish with chives and crumbled bacon.

bacon, unsalted butter, potato, carrot, celery, onion, oysters, milk, light cream, thyme, tabasco sauce, salt, chives

Taken from www.food.com/recipe/oyster-cream-soup-48775 (may not work)