Oyster Soup

Drain the oysters through a fine-mesh sieve placed over a small bowl to catch the oyster liquor. Set the oysters aside. Reserve the liquor.

In a medium saucepan, melt butter over medium heat. Stir in the Worcestershire sauce, paprika and celery salt. Add the oysters and bring to a simmer. Cook just until the edges of the oysters curl. Add the reserved oyster liquor, red onion and potato and return to a simmer.

Add milk and cream. Reduce the heat to low and cook, stirring occasionally, until heated through, but do not let the oyster stew boil. Season to taste with salt and pepper.  Serve topped with parsley.