Recipe by George Noland, Mobile, AL "Flying Gaff"
3 green onions, chopped
1 can (10 1/2 oz. ) cream of mushroom soup
1 pint oysters
1 tsp sherry
Saute onions in butter until tender; add soup and oysters, reserving liquid. Add on soup can of reserved oyster liquid, filled to the top with milk. Slowly bring almost to a boil, stirring constantly. Oysters will come to the surface. Remove from fire. Add 1 tsp. sherry wine and pour into bowls, adding paprika to taste. Serves 4.