LOUISIANA OYSTER BISQUE
1 pint oysters
1 chicken bouillon cube
1 tsp. grated onion
1 large sprig parsley
1 bay leaf
3 Tbsp. butter
4 Tbsp. flour
1 quart half-and-half
3/4 tsp. salt
Dash of pepper
Dash of garlic salt
Dash Worestershire sauce
Dash Tabasco sauce
Chop oysters fine (this releases all the flavor and makes a strong-flavored bisque) and pour oysters and oyster liquid in a saucepan.
Add bouillon cube, onion, parsley, and bay leaf.
Cook gently for about 3 minutes.
Melt butter in top of large double boiler.
Add flour and stir until blended.
Add half-and-half gradually and cook until thickened. Stir constantly.
Add oyster mixture, salt, pepper, garlic salt, Worcestershire sauce, and Tabasco sauce, and then stir in cream.
Reheat and serve after removing parsley and bay leaf
NOTE: This may be made ahead, as it keeps nicely for two days.