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Paul's Oyster Stew

"This rich, old style oyster stew is shared in memory of my mom, Ramona M. Filipek (1928 to 2006). It is a Christmas circle of relatives preferred, but suitable anytime. Serve hot with oyster crackers. Leftovers can be frozen."

Ingredients :

• 3 tablespoons butter
• 1 half cups chopped celery
• 1/four cup chopped clean onion
• 1/four cup dried minced onion
• 1 teaspoon floor black pepper
• 1/eight teaspoon celery salt
• 1 1/2 tablespoons all-reason flour
• 2 (12.5 fl ounces) cans cream of celery soup
• 1 gallon 1% milk
• 2 (10 ounce) cans condensed milk (optional)
• eight (8 ounce) cans oysters, drained and liquid reserved

Instructions :

Prep : 20M	Cook : 16M	Ready in : P1D

• Melt butter in a 10-quart stockpot over medium-high warmness. Cook and stir celery, sparkling onion, dried onion, black pepper, and celery salt in melted butter till celery and onion are smooth, 7 to ten minutes.
• Reduce warmness to low. Sprinkle flour over celery and onions; stir lightly until flour becomes a clean paste. Add the cream of celery soup; stir lightly. Pour 1% milk, condensed milk, and liquid from the oysters into the mixture; stir. Gently fold oysters into the soup.
• Increase heat to medium. Cook mixture at a simmer, stirring from time to time, for 1 hour. Remove from warmth and allow to cool slightly, about 10 minutes.
• Refrigerate soup for 24 to 48 hours before reheating gently to serve.

Notes :

• Reynolds® Aluminum foil may be used to preserve meals moist, prepare dinner it lightly, and make easy-up less difficult.

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