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OYSTER SOUP A LA CREME

2 cans (8 oz) oysters, rinsed
6-8 slices bacon, fried until crisp
3 tbsp. fat from the fried bacon
2 small onions, finely diced
2 tbsp. flour
1/3 cup beer
1 cup milk
1 cup light cream
1/2 teaspoon pepper
1/2 teaspoon salt

Fry the bacon until crisp and retain 3 tablespoons of the fat.
Saute the onions until transparent. Add the flour and stir until
golden. Add the beer, stir and add the milk, continuing to stir as
the mixture thickens and comes to a boil. Lower heat and add the
cream, pepper and salt. Heat, stirring, until mixture comes to the
boiling point but do not allow to boil. Remove from heat. Cut up
the oysters into small pieces and add to the cream mixture. Reheat,
but do not boil Pour into a heated soup tureen, or individual bowls,
crumble crisp bacon over the top and serve at once.

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