Shelly's Recipe

GOLDEN OYSTER STEW

Category: Stews

2 tbsp butter
1/2 cup chopped onion
1/2 cup sliced celery
1 (8 oz) pkg sliced fresh mushrooms
2 tbsp flour
2 cups milk
1 cup (4 oz) shredded sharp Cheddar cheese
1 (10 3/4 oz) can cream of potato soup, undiluted
1 (2 oz) jar diced pimiento, undrained
1/4 tsp salt
1/4 tsp pepper
1/4 tsp hot sauce
1 (12 oz) container standard oysters, undrained Don't use canned oysters
Saltines or oyster crackers (optional)

Melt butter in a Dutch oven over medium heat; add onion and celery, and cook, stirring occasionally, 8 minutes or until tender. Add mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 1 minute. Gradually stir in milk; cook, stirring often, 5 minutes or until mixture is thickened and bubbly.

Reduce heat to low, and stir in cheese and next 5 ingredients. Cook, stirring often, 3 minutes or until cheese melts and mixture is hot. Add oysters and oyster liquor, and simmer 3 minutes or just until edges of oysters begin to curl. Serve with crackers, if desired. Serves 6