- Melt 4 tablespoons butter in a Dutch oven, add onions, celery, and garlic. Saute over low heat about 10 minutes, add shucked oysters with their juice. Simmer about 6 minutes until curled. Place colander over bowl, drain oysters, reserve liquid.
- In same Dutch oven, melt remaining 4 tablespoons butter, add flour to make roux, cook about 2 minutes. Add reserved oyster liquid, wine, and nutmeg, stir over medium heat until thickened. Add milk, cream, and worcestershire. Bring to a gentle boil, taste and adjust seasoning if needed.
- While soup comes to a boil, mash reserved oysters, add them to broth and simmer for 3 to 5 minutes.
- Serves 10 to 12 people. Enjoy!