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Charleston Oyster Soup
1 tb Butter or margarine
1 qt Oysters; undrained
1 c Water
1 tb All-purpose flour
1/2 ts Salt
1/2 ts Pepper
1/8 ts To 1/4 tsp ground mace
2 c Whipping cream
1/4 c To 1/3 cup sherry (optional)
Melt butter in a Dutch oven; add undrained oysters. Cook over medium heat, stirring constantly, until hot. Add next 5 ingredients. Gradually add cream, stirring constantly. Continue cooking over medium heat, stirring constantly, until mixture is heated and oyster edges curl. Stir in sherry, if desired. Yield: 6-1/2 cups.
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