OYSTER SOUP. No. 1.

This soup is best made and served immediately. The oyster liquor and water mixture can be prepared and seasoned up to 2 hours ahead and kept refrigerated, but the oysters must be added fresh just before serving to prevent toughening.

Oyster soup does not store well due to the delicate nature of cooked oysters, which become rubbery when reheated. If you must store leftovers, refrigerate in an airtight container for no more than 24 hours. Reheat very gently over low heat just until warm (do not boil), though texture will be compromised.