recipe: Paul's Oyster Stew

Paul's Oyster Stew

Paul's Oyster Stew
  • Prep Time: 1 d 1 h 30 m
  • Calories: 354 kcal
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Ingredients

Directions

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