Title: Chesapeake oyster bisque
 Categories: Soups
      Yield: 24 Servings
 
      1 qt Oysters
      1    Bay leaves
      2    Onions
      2    Celery stalks
    1/2 c  Butter
    1/4 c  Flour
    1/2 ts Salt
    1/4 ts White pepper
      1 pt Cream
    1/4 c  Sherry
 
  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 qt. In stock pot, combine bay leaf, one onion, and bay leaf
  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 till pale in
  color. Add flour and stir well, but DO NOT BROWN.  Add some strained
  oyster stock: stir well tp prevent lumps from forming.  Add remaining
  stock and heat till hot and thickened (about 10-15 minutes).  Add
  oysters and cream. Heat about 5 minutes more. Add sherry and ladle
  into serving bowls and garnish with chopped parsley.