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| Aunt Effie's Oyster Stew |
"I know this recipe was given to my Aunt through her mom-in-law when she become a young female in the early 1900's. It is a quick-restore meal that makes use of canned oysters. This makes a good hearty mild meal to end your day. Serve with a nice bread or in bread bowls with chunks of different cheese. My Aunt used smoked shucked oysters plain shucked oysters. She additionally cooked this until the edges curled and the center firmed."
Ingredients :
- three cups water
- 1 big potato, peeled and cut into half-inch cubes
- 1/4 cup butter
- 1/3 cup all-cause flour
- 1/three cup water
- 2 (8 ounce) cans oysters with liquid
- 3 cups whipping cream
- 1 cup sliced clean mushrooms
- three/4 cup powdered milk
- 4 teaspoons salt
- 4 teaspoons Worcestershire sauce
- water, as wished
Instructions :
| Prep : 10M | Cook : 10M | Ready in : 25M |
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- Combine 3 cups water and potato in a Dutch oven over medium warmth; bring to a boil and prepare dinner till the potato is tender, 4 to 5 mins.
- Stir the butter into the potato cubes and prepare dinner an extra 5 minutes.
- Whisk the flour and 1/three cup water collectively in a small bowl until smooth; stir into the potato aggregate.
- Mix the oysters with their liquid, whipping cream, mushrooms, powdered milk, salt, and Worcestershire sauce into the potato aggregate; cook dinner until warmed through, five to 10 mins. Thin with extra water as needed, adding 1/4 cup at a time, stirring constantly, till you get your desired consistency.
Notes :
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