1 qt Oysters
1    Bay leaves
2    Onions
2    Celery stalks
1/2 c  Butter
1/4 c  Flour
1/2 ts Salt
1/4 ts White pepper
1 pt Cream
1/4 c  Sherry

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, saute remaining onion and celery; cook
for about 5 minutes or till pale in color. Add flour and stir well, but DO
NOT BROWN. Add some strained oyster stock: stir well tp prevent lumps from
forming. Add remaining stock and heat till 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.