Ingredients
Instructions
- Heat the soup, stirred well, in a saucepan, but do not boil!
- Halve the oysters and add, together with the cream and sherry.
- Stir and heat, and again do not boil.
- Serve in small, warmed soup cups or bowls, and garnish with the parsley and a generous grind of black pepper.
- Serve with slices of brown bread.