Oyster Mushroom Chowder

1 qt Oysters

1 c Oyster liquor

3 tb Butter

1 tb Flour

1 c Milk

1/2 c Cream

2 tb Shallots, minced

Salt and pepper 1/2 lb Mushrooms

2 ts Parsley, minced

Heat oysters in liquor over low heat until edges curl. Drain, saving liquor. Melt 1 tbs butter, blend in flour, add milk gradually, stirring constantly. Bring to boiling and cook 1 minute. Add cream, shallots, parsley, salt and pepper. Warm mushrooms in remaining butter until heated but not brown. Combine mushrooms, oysters, and oyster liquor to cream sauce. Serve immediately.