Instructions: Slice onions. Dice celery. Drain oysters and save liquid. Oysters may be chopped or left whole as desired. Add water to oyster liquid to make 1 quart.

In stock pot, combine bay leaf, one onion, and one celery stalk and simmer for about 1 hour uncovered. Remove from heat; allow to cool for about 1 hour, strain, and set aside.

In butter, saute remaining onion and celery; cook for about 5 minutes or until pale in color. Add flour and stir well, but DO NOT BROWN. Add some strained oyster stock; stir well to prevent lumps from forming. Add remaining stock and heat until hot and thickened (about 10 to 15 minutes).

Add oysters and cream. Heat about 5 minutes more. Add sherry and ladle into serving bowls and garnish with chopped parsley.

This recipe yields 24 servings.

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