Paul's Oyster Stew

• 3 tablespoons butter
• 1 1/2 cups chopped celery
• 1/4 cup chopped fresh onion
• 1/4 cup dried minced onion
• 1 teaspoon ground black pepper
• 1/8 teaspoon celery salt
• 1 1/2 tablespoons all-purpose flour
• 2 (12.5 fl oz) cans cream of celery soup
• 1 gallon 1% milk
• 2 (10 ounce) cans condensed milk (optional)
• 8 (8 ounce) cans oysters, drained and liquid reserved

1. Melt butter in a 10-quart stockpot over medium-high heat.
2. Cook and stir celery, fresh onion, dried onion, black pepper, and celery salt in melted butter until celery and onion are tender, 7 to 10 minutes.
3. Reduce heat to low.
4. Sprinkle flour over celery and onions; stir gently until flour becomes a smooth paste.
5. Add the cream of celery soup; stir gently.
6. Pour 1% milk, condensed milk, and liquid from the oysters into the mixture; stir.
7. Gently fold oysters into the soup.
8. Increase heat to medium.
9. Cook mixture at a simmer, stirring occasionally, for 1 hour.
10. Remove from heat and allow to cool slightly, about 10 minutes.
11. Refrigerate soup for 24 to 48 hours before reheating gently to serve.

butter, celery, fresh onion, onion, ground black pepper, celery salt, flour, cream of celery soup, gallon, condensed milk, oysters

Taken from allrecipes.com/recipe/pauls-oyster-stew/ (may not work)