Aunt Effie's Oyster Stew

Serves: 6

Irma Bergnaum

1 January 1970

Based on User reviews:

47

Spice

47

Sweetness

61

Sourness

41

mins

Prep time (avg)

4.1

Difficulty

Ingredients:

1

Water (as needed)

1 large

Potato (peeled and cut into 1/2-inch cubes)

1 cup

Butter

1 cup

All-Purpose Flour

2

Oysters (8 ounce cans with liquid)

3 cups

Whipping Cream

1 cup

Mushroom (sliced fresh)

3 cup

Powdered Milk

4 tsps

Salt

4 tsps

Worcestershire Sauce

Directions:

1

Combine 3 cups water and potato in a Dutch oven over medium heat; bring to a boil and cook until the potato is soft, 4 to 5 minutes

2

Stir the butter into the potato cubes and cook an additional 5 minutes

3

Whisk the flour and 1/3 cup water together in a small bowl until smooth; stir into the potato mixture

4

Mix the oysters with their liquid, whipping cream, mushrooms, powdered milk, salt, and Worcestershire sauce into the potato mixture; cook until warmed through, 5 to 10 minutes

5

Thin with additional water as needed, adding 1/4 cup at a time, stirring continually, until you get your desired consistency