This is my take on the oyster stew that my mom used to make when I was a child. I kind of gussied it up a bit by adding some fresh veggies, thickening the soup, and adding cheese.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
169 Calories
Recipe Instructions
Step 1
Heat olive oil in a large saucepan over medium-high heat. Saute the chopped onion, green onion, and mushrooms until tender. Stir in the spinach a handful at a time and cook to wilt.
Step 2
Whisk together 2 cups of milk with the flour in a small bowl. Pour into saucepan, and add remaining milk and chicken broth. Cook over medium heat until thickened. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted.
Ingredients
½ cup all-purpose flour
1 cup shredded Cheddar cheese
1 tablespoon olive oil
2 cups chicken broth
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 large green onions, sliced
1 bunch fresh baby spinach leaves, rinsed and drained
