Preparation / Directions:
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.