Oyster Soup À La New Orleans

• 1 1/2 teaspoons vegetable oil
• 1 1/2 teaspoons butter or margarine
• 1 tablespoon flour
• 1 1/2 cups finely chopped celery
• 3 green onions, chopped
• 2 (12-ounce) containers fresh select oysters, undrained
• 3 cups boiling water
• 1 cup milk, scalded
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons finely chopped fresh parsley

1. Combine oil and butter in a large Dutch oven; cook over low heat, stirring until butter melts. Add flour, stirring until smooth. Cook over low heat 1 minute, stirring constantly.
2. Add celery and onion to Dutch oven; cook 10 minutes or until vegetables are tender. Stir in oysters and liquid; cook an additional 10 minutes. Gradually add water; cook over medium heat 30 minutes. Stir in milk, salt, pepper, and parsley. Serve hot.

vegetable oil, butter, flour, celery, green onions, oysters, boiling water, milk, salt, pepper, fresh parsley

Taken from www.myrecipes.com/recipe/oyster-soup-la-new-orleans (may not work)