1 (10 3/4 oz.) cream of chicken soup
1 1/2 c. half and half
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. mace
1 pt. oysters

In saucepan over low heat put in soup and half and half. Drain oysters reserving 1/4 cup liquid. Chop oysters, add with liquid to soup. Stir in salt, pepper and mace. Heat on very low heat stirring occasionally until very hot but not boiling.