Oyster and Plantation Soup

Directions

1. 1

   2 teaspoons salt 1 1/2 teaspoons garlic powder 1 1/2 teaspoons white pepper 1 teaspoon dried basil 1 teaspoon cayenne pepper 1 teaspoon onio

2. 2

   Dissolve the flour in 2 tablespoons of the stock

3. 3

   Melt butter in a heavy 5 quart pot over high heat

4. 4

   When it sizzles, add the onions and plantations and cook, stirring constantly, until the onions begin to brown and the plantains are tender,

5. 5

   Add the remaining stock and deglaze the pot (that's just a fancy professional chef's term for scraping and using the liquid to loosen the br

6. 6

   Stir well, then stir in the heavy cream

7. 7

   Bring just to a boil, stirring constantly, and add the oysters and their liquor

8. 8

   Return to a gently boil, reduce the heat to medium, and cook, stirring occasionally, just untilt he oysters are heated through