1 1/2 cups chopped celery
1 1/2 cups chopped green onions
2 cloves garlic, finely chopped
6 Tbsp. butter
3 Tbsp. flour
2 (8 oz.) cans Oysters
3 (13 3/4 oz.) cans chicken broth
1 tsp. salt
1/8 tsp. red pepper
1/4 cup chopped parsley

Cook celery, onion, and garlic in butter in a large kettle or Dutch oven until onions are soft. Stir in flour and cook 2 minutes. Remove kettle from heat. Drain Oysters; reserve liquid. Add liquid, chicken broth, salt, and pepper, stirring until smooth. Bring to boiling; lower heat and simmer 30 minutes. Just before serving, stir in Oysters; heat soup for 3 minutes, just until hot. Sprinkle with parsley.