Oyster Pan Roast Soup

Ingredients

1 lb (16 oz) oyster meat, extra small
¼ cup clam juice
1 Tbsp unsalted butter
½ tsp Worcestershire sauce
¼ tsp celery salt
¼ tsp ground black pepper
¼ tsp paprika
½ medium onion
6 mushrooms, sliced
3 Tbsp chili sauce
2 cups half and half
1 Tbsp parsley, chopped
3-4 slices of fresh bread, toasted

Directions

1. Combine the clam juice, butter, Worcestershire sauce, celery salt, pepper, and paprika in a saucepan over medium-high heat. When the butter melts, add the onions, oysters, ½ cup of the oyster liquor and cook, stirring, until the edges of the oysters begin to ruffle. Remove the oysters with a slotted spoon and keep warm.
2. Stir in the mushrooms, chili sauce, half and half and cook, stirring often, until it is about to come to a boil. Return the oysters to the pan and turn off the heat.
3. Serve with toast on the side or pour the soup over toast on a soup plate. Garnish with a shake of paprika and parsley.