8 ounces oysters, canned
2 tablespoons butter
1/4 teaspoon Worcestershire sauce
1/2 cup celery, finely chopped
2 cups milk, hot
salt and pepper, to taste

Simmer celery in butter until tender, add Worcestershire sauce and oysters, with their juice. Heat just until oysters begin to curl. Add milk. Season with Sherry, if desired. Serve steaming in bowls, garnished with paprika.

Category: Soups & Stews

Serving Size: 4