Ingredients:
2 tablespoons of butter
1/2 cup chopped onion
1/2 cup sliced celery
1 (8-oz) package sliced, fresh mushrooms
2 tablespoons all-purpose flour
2 cups milk
1 cup (4-oz.) shredded sharp Cheddar cheese
1 (10 3/4-oz.) can cream of potato soup, undiluted
1 (2-oz.) jar diced pimiento, undrained
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1 (12-oz.) container standard oysters, undrained
Saltines or oyster crackers (optional)
Cooking Instructions:
1. Melt butter in a Dutch oven over medium heat; add onion and celery, and cook, stirring occasionally, 8 minutes or util tender. Add mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 1 minute.
2. Gradually stir in 2 cups milk; cook, stirring often, 5 minutes or until mixture is thickened and bubbly.
3. Reduce heat to low, and stir in cheese and next 5 ingredients. Cook, stirring often, 3 minutes or until cheese melts and mixture is hot.
4. Add oysters and oyster liquor, and simmer 3 minutes or just until edges of oysters begin to curl. Serve with crackers, if desired.
Note:
To make ahead, prepare the stew through step 3. Freeze the mixture in a large xip-top plastic freezer bag for up to 2 months. Thaw in the refrigerator overnight. Heat in a Dutch oven over medium-low heat 10 minutes or until thoroughly heated. Proceed with recipe as directed in Step 4.
