4 tbsp. butter
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. diced carrots
1/4 tsp. white pepper
1 can (10 1/2 oz.) cream of mushroom soup
1/2 c. milk
1/4 c. chopped parsley
1 pt. standard oysters reserving oyster liquor from the oysters

Melt butter in a 2 quart saucepan. Saute celery, onion and carrots in melted butter for 5 minutes. Add white pepper and the liquor that has been drained from oysters. Add mushroom soup and milk, stir until smooth. Heat to low simmer. Add parsley and oysters. Heat until oysters are plump and edges begin to ruffle. Serve immediately. Makes 5 cups total. 4 servings of 1 1/2 cups each.