Oyster Soup

1/8 lb butter or margarine

1 medium onion, chopped

2 tbsp. celery flakes

1 tsp. garlic, chopped

1 can of cream of potato mushroom or celery soup

1/4 cup chives

1 pint of oysters

Saute onion and garlic in butter until vegetables are soft. Add soup with equal amount of milk or water. Bring to slow boil. Add oyster juice and chives and bring back to slow boil. Season to taste. Add oysters and again bring it back to slow boil. Remove from heat and let soup set for 5 minutes before serving.

Serves 4.

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Cajun Country -- New Iberia, Louisiana