Instructions: Heat the oil in a medium saucepan over medium heat. Add the celery and garlic and saute until they begin to soften (about 2 to 3 minutes).

Mix in the flour, then 1/2 cup of the green onions, and stir for 2 minutes. Gradually mix in the milk and reserved oyster liquid. Stir until the soup comes to a boil and thickens.

Add the oysters and Worcestershire sauce and simmer until the edges of the oysters begin to curl, about 3 minutes.

Ladle the soup into bowls. Garnish with remaining green onions and serve. Let people add a dash of hot pepper sauce if they wish.

This recipe yields 4 servings.

Serving size: 1 1/2 cups.

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