Oyster Soup II

Ingredients:

1/4 cup flour

1 teaspoon salt

1/4 teaspoon pepper

4 teaspoons Worcestershire sauce

1 pint oysters, liquid drained and set aside

2 cups half and half

2 cups milk

3 tablespoons butter

Blend flour, salt, pepper, Worcestershire sauce, liquid from oysters and one half cup water to a smooth paste, like a roux. Add to cream in Dutch oven or double boiler. Cook over low heat until thickened. Add oysters and continue cooking until edges of oysters curl. Add milk and butter. Heat, and serve with crackers if desired.

Serves approx 6