Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         oysters
   1                    bay leaves
   2                    onions
   2                    celery stalks
     1/2  cup           butter
     1/4  cup           flour
     1/2  teaspoon      salt
     1/4  teaspoon      white pepper
   1      pint          cream
     1/4  cup           sherry

Preparation:

Slice onions. Dice celery. Drain oysters and save liquid. Oysters may be chopped or left whole as desired. Add water to oyster liquid to make 1 qt. In stock pot, combine bay leaf, one onion, and bay leaf and simmer for about 1 hour uncovered. Remove from heat; allow to cool for about 1 hour, strain, and set aside. In butter, sauté remaining onion and celery; cook for about 5 minutes or until pale in color. Add flour and stir well, but DO NOT BROWN. Add some strained oyster stock: stir well to prevent lumps from forming. Add remaining stock and heat until hot and thickened (about 10-15 minutes) Add oysters and cream. Heat about 5 minutes more. Add sherry and ladle into serving bowls and garnish with chopped parsley.