1/4 c Butter or margarine
1/2 c Thinly sliced green onions
2 tb Flour
2 c Half and half
3/4 c Oyster liquer; (about)
1/4 ts TABASCO pepper sauce
24 Oysters; shucked
2 tb Chopped parsley

In 3-quart saucepan, melt butter over medium heat. Add green onions; stirring frequently, cook 5 minutes. Add flour. Stirring constantly, cook 1 minute. Gradually stir in half-and-half until smooth.

Stirring constantly, bring to a boil. Stir in oyster liquor and Tabasco pepper sauce. Continue stirring constantly, cook until soup thickens. Add oysters and parsley. Stirring frequently, cook over low heat 5 to 10 minutes longer (do not boil).

Makes 4 cups.