1 quart or 4 servings

Oyster Soup


1/3 cup oil
4 slices of French bread
2 springs parsley, chopped
¾ cup red wine
1 tablespoon ketchup
1 ½ dozen oysters with liquid
1 clove garlic
1 cup oyster juice
¼ teaspoon pepper
½ teaspoon oregano


Heat 2 tablespoons of oil in saucepan. Add bread and brown on both sides.

Remove bread and add garlic to oil. Cook 2 to 3 minutes, then remove garlic.

Add remaining ingredients to oil and simmer a few minutes.

Put a slice of bread in each bowl and pour in soup.