Paul's Oyster Stew P. Filipek reviews online

Paul's Oyster Stew


P. Filipek

This rich, old-fashioned oyster stew is shared in memory of my mother, Ramona M. Filipek (1928 to 2006). It is a Christmas family favorite, but good anytime. Serve hot with oyster crackers. Leftovers can be frozen.

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Edition Details

Author

P. Filipek

Cooking method

Melt butter in a 10-quart stockpot over medium-high heat. Cook and stir celery, fresh onion, dried onion, black pepper, and celery salt in melted butter until celery and onion are tender, 7 to 10 minutes.
Reduce heat to low. Sprinkle flour over celery and onions; stir gently until flour becomes a smooth paste. Add the cream of celery soup; stir gently. 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 occasionally, for 1 hour. Remove from heat and allow to cool slightly, about 10 minutes.
Refrigerate soup for 24 to 48 hours before reheating gently to serve.

Number of persons

16

Full cooking time

20 m

Cooking time

1 h 10 m

Time for preparing

1 d 1 h 30 m

Calories

354

Fats

12.4 g

Carbohydrate

40.7g

Protein

20.1 g

Cholesterol

94 mg

Sodium

670 mg

Ingredients Paul's Oyster Stew

1 1/2 tablespoons all-purpose flour
1 teaspoon ground black pepper
1/4 cup dried minced onion
3 tablespoons butter
1/8 teaspoon celery salt
1 1/2 cups chopped celery
1/4 cup chopped fresh onion
2 (12.5 fl oz) cans cream of celery soup
1 gallon 1% milk
2 (10 ounce) cans condensed milk (optional)
8 (8 ounce) cans oysters, drained and liquid reserved

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