Golden Oyster Stew - cooking recipe

Ingredients

2 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, sliced
1 (8 ounce) package fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 cups milk
1 cup cheddar cheese, shredded (sharp)
1 (10 3/4 ounce) can cream of potato soup, undiluted
1 (2 ounce) jar pimiento, undrained, diced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1 (12 ounce) container oysters, standard-size, undrained (save oyster \"liquor\")
saltines (optional) or oyster crackers (optional)

Preparation

Melt butter in a Dutch oven over medium heat; add onion and celery, and cook, stirring occasionally, 8 minutes or until tender.
Add mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 1 minute.
Gradually stir in 2 cups milk; cook, stirring often, 5 minutes or until mixture is thickened and bubbly.
Reduce heat to low, and stir in cheese and next 5 ingredients.
Cook, stirring often, 3 minutes or until cheese melts and mixture is hot.
Add oysters and oyster liquor, and simmer 3 minutes or just until edges of oysters begin to curl.
Serve with crackers, if desired.
*Note:
To make ahead, prepare the stew through adding and melting cheese. Freeze the mixture in a large zip-top plastic freezer bag for up to 2 months. Thaw in the refrigerator overnight. Heat in a Dutch oven over medium-low heat 10 minutes or until thoroughly heated. Proceed with recipe as directed.
**Choosing the Best: Fresh shucked oysters are found in the seafood department of supermarkets or at seafood markets. We don't recommend substituting canned oysters in this recipe. Fresh oysters come in 12-oz. containers and range in size from standards (the smallest) to counts (the largest). Standards and selects are the most economical and are the best choices for oyster stew.