Oyster Soup

• 3 doz. oysters
• 1 medium onion, chopped
• 1/2 stalk celery, chopped
• 1/2 c. green onion tops, chopped
• 1/4 bell pepper, chopped
• 1/2 stick butter
• 2 Tbsp. cooking oil
• 1 qt. milk
• red pepper
• black pepper
• salt
• garlic juice
• oyster crackers
• parsley

1. Drain oysters thoroughly.
2. Set aside.
3. Put oil in pot; add chopped onions; cook until golden.
4. Add bell pepper, celery and half the green onions.
5. Cook 10 minutes on low heat.
6. Add oysters, 1/4 stick butter, remaining green onions, red and black pepper, salt and garlic juice.
7. Cook until mixture becomes thick.
8. Add milk slowly and heat rapidly until immediately before milk comes to boiling point.
9. Remove from heat and stir.
10. Add remaining butter or enough to coat entire top of mixture.
11. Add chopped fresh parsley, if desired.
12. Serve hot in soup bowls with oyster crackers.
13. Serves 4 to 6.

oysters, onion, celery, green onion, bell pepper, butter, cooking oil, milk, red pepper, black pepper, salt, garlic, oyster crackers, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164437 (may not work)