Oyster Soup with Parsley Cubes

This soup won honorable mention in the Homemade Soups Contest in The 1993 Old Farmer’s Almanac. Congratulations to Arlene Deline of Menomonie, Wisconsin.

Check out The Old Farmer’s Almanac Recipe Contests to enter a contest or for more winning recipes. For more great soup recipes like this, look at our list of hearty soups and stews.


1 quart oysters
2 tablespoons butter
2 tablespoons flour
4 cups milk
salt and pepper to taste
parsley cubes


Drain oysters, saving liquor, and wash well to remove shell fragments. Heat oyster liquor and strain through double cheesecloth. Make a cream sauce of butter, flour, milk, and seasonings, and add oyster liquor and oysters. Heat until oyster edges curl. Serve garnished with parsley cubes.

Parsley Cubes


4 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup milk
4 teaspoons parsley, minced


Beat eggs until thick and smooth. Add salt, pepper, milk, and parsley. Pour into 8x8-inch greased pan, and set pan in water. Bake in 325°F oven until firm, about 20 minutes. Cut into squares, and drop into soup in serving dishes. 

Cooking & Recipes


Makes 6 servings.

Preparation Method


Arlene Deline, Menomonie, Wisconsin

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