Plain Oyster Stew

• 3 dozen oysters, shucked, reserving all their liquor
• Chardonnay as needed
• 2 cups light cream

Heat six small soup bowls in the oven. Keep the oysters chilled until ready to use.

Measure the oyster liquor and add to it in a medium-size saucepan an equal volume of Chardonnay. Reduce by half over medium heat. Blend in the cream and heat to just below the boiling point. Add the remaining ingredients, except the oysters and salt. Put six oysters in each of the bowls. Bring the soup a