Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  canola oil
  1              large  celery stalk with leafy tops -- thinly sliced
  1              small  garlic clove -- chopped
  2        tablespoons  flour
  1                cup  thinly sliced green onions
  3               cups  skim milk
  2               jars  oysters -- drained liquid
                        -- reserved (8-oz)
  1           teaspoon  worcestershire sauce
  1               dash  hot pepper sauce

Preparation:

Heat the oil in a medium saucepan over medium heat. Add the celery and garlic and saute until they begin to soften (about 2 to 3 minutes). Mix in the flour, then 1/2 cup of the green onions, and stir for 2 minutes. Gradually mix in the milk and reserved oyster liquid. Stir until the soup comes to a boil and thickens. Add the oysters and Worcestershire sauce and simmer until the edges of the oysters begin to curl, about 3 minutes. Ladle the soup into bowls. Garnish with remaining green onions and serve. Let people add a dash of hot pepper sauce if they wish. 4 servings/Serving size: 1and1/2 cups

Nutritional Information:

121 Calories (kcal); 4g Total Fat; (28% calories from fat); 7g Protein; 14g Carbohydrate; 6mg Cholesterol; 124mg Sodium