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.