Total Calories: 1,429
In a 3-quart saucepan, melt the butter and cook the onion, celery, and garlic over medium-low heat, covered, stirring frequently, until the vegetables are softened, about 5 minutes. Add the broth, salt, and red pepper. Bring to a boil. Cover, reduce heat and simmer 8 minutes. Add the cream and oysters with the liquid. Heat until hot and steaming, but do not boil. Stir in the cilantro. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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