Oyster Stew

1. 1

   Peel the eggplant and cut into 1 inch cubes then boil in a small bit of water for 10 minutes.

2. 2

   Drain then add the milk, butter, salt and crackers.

3. 3

   Simmer five minutes.

4. 4

   Serve hot.

5. 5

   If using the onions and celery saute them in 3 tbsp of butter and add to soup mix. Add the hot sauce or Worcestershire sauce before serving or during simmer.

6. 6

   Note: Non Vegetarians can use regular worcestershire sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.