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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Find the oyster stew recipe above, as well as the recipes on the following pages, inside Seaboard to Sideboard Entertains. To purchase a copy, visit jlwnc.org or call (910) 799-7405.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.