• 1/4 cup butter or margarine (1/2 stick)
• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup onion, chopped
• 1/4 cup flour
• 1 tsp salt
• 1 tsp Worcestershire sauce
• 1/4 tsp white pepper
• 1 pint oysters
• 4 cups milk, scalded
• 2 cups half & half
• chopped fresh parsley

Melt butter over low heat. Add mushrooms and onion and saute' until tender, 3-5 minutes. Stir in flour, salt, Worcestershire sauce, and pepper; cook until bubbly. Stir in oysters and liquid. Add milk. Simmer until oyster edges curl. Stir in cream. Heat through. Remove from heat. Sprinkle each serving with chopped parsley. Serve immediately.

Servings: 8