• 6 tablespoons butter or margarine
• 2 tablespoons flour
• 2 teaspoons salt
• 2 cups milk
• 4 small carrots, pared and finely diced
• 2 small turnips, pared and finely diced
• 4 celery stalks, finely diced
• 1 pint oysters (undrained)
• ¹/₄ teaspoon ground black pepper
• 2 cups cream, heated just until hot
• 1 teaspoon Worcestershire sauce
• Fresh parsley, snipped

1. Heat 2 tablespoons butter in a saucepan. Blend in flour and ¹/₂ teaspoon salt. Heat until bubbly. Add milk gradually, stirring constantly. Bring to boiling; cook 1 to 2 minutes. Set aside and keep warm.

2. Heat 2 tablespoons butter in a skillet. Add carrots, turnips, and celery and cook until just tender, stirring frequently. Remove from heat and set aside.

3. Heat 2 tablespoons butter in a saucepan. Add oysters with liquor, 1¹/₂ teaspoons salt, and pepper. Simmer 3 minutes, or until oysters are plump and edges begin to curl.

4. Blend cream with the white sauce. Stir in Worcestershire sauce, vegetables, and oyster mixture.

5. Ladle hot soup into bowls. Sprinkle with parsley.

[ About 2 quarts soup ]

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