Ingredients:

1 quart oysters, with liquer

2 pints light cream

1/2 cup butter

1 teaspoon ground black pepper

1 tablespoon Worcestershire sauce

1/2 teaspoon onion powder

1 tablespoon fresh parsley leaves, chopped

1 quart milk

Directions:

In a large 3 quart stock pot add in butter, oysters with liquer, Worcestershire sauce, pepper, onion powder and parsley. Bring to a simmer on medium heat. Let simmer for 5 minutes then add in the cream and milk very slowly. let simmer a further 15 minutes but do not let boil.

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