Wrightsville Beach Oyster Stew
- 1 cup (2 sticks) butter
- 4 small onions, chopped
- 1 bunch celery, chopped
- 8 ounces sliced mushrooms
- ¼ teaspoon minced fresh garlic
- 1½ cups all-purpose flour
- 1 (2-ounce) jar pimientos
- 1½ teaspoons thyme
- 1½ teaspoons pepper
- 1¼ teaspoons salt
- 8 cups milk
- 8 cups heavy cream
- 1 gallon shucked oysters with oyster liquor
Melt butter in a large stockpot over medium heat. Add onions, celery, mushrooms, and garlic, and sauté until tender. Reduce heat to low. Add flour, undrained pimientos, thyme, pepper, and salt. Cook for 3 minutes, stirring constantly. Add milk, cream, and undrained oysters. Simmer for 30 minutes or until the edges of the oysters curl. Do not boil. Ladle into soup bowls. Yields 10 to 12 servings.
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