BCL - Paul's Oyster Stew So Tasty

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Paul's Oyster Stew

"This wealthy, old style oyster stew is shared in memory of my mom, Ramona M. Filipek (1928 to 2006). It is a Christmas own family favored, but excellent whenever. Serve warm with oyster crackers. Leftovers may be frozen."

Ingredients :

3 tablespoons butter
1 half cups chopped celery
1/four cup chopped clean onion
1/4 cup dried minced onion
1 teaspoon floor black pepper
1/eight teaspoon celery salt
1 half tablespoons all-motive flour
2 (12.Five fl ounces) cans cream of celery soup
1 gallon 1% milk
2 (10 ounce) cans condensed milk (elective)
eight (eight ounce) cans oysters, drained and liquid reserved

Instructions :

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

Melt butter in a ten-quart stockpot over medium-excessive heat. Cook and stir celery, clean onion, dried onion, black pepper, and celery salt in melted butter until celery and onion are gentle, 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 gently. Pour 1% milk, condensed milk, and liquid from the oysters into the combination; stir. Gently fold oysters into the soup.
Increase warmth to medium. Cook aggregate at a simmer, stirring now and again, for 1 hour. Remove from heat and allow to chill slightly, about 10 minutes.
Refrigerate soup for twenty-four to 48 hours before reheating lightly to serve.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, cook it calmly, and make smooth-up less complicated.

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