Oyster Soup

Directions

Put the milk, onion, celery, nutmeg, parsley, and bay leaf in a pot, together with any oyster juice.

Simmer for 15 minutes, then strain.

Add the oysters and simmer for 10 minutes more.

Melt the butter in a small pan, stir in the flour, and cook, stirring, for 3 minutes.

Slowly add about 1 cup of the oyster mixture, stirring constantly, and cook until smooth and thick.

Stir the thickened mixture into the remaining milk and oyster soup.

Add salt to taste and the cayenne pepper and stir until smooth. Serve hot.