When Whitey Schmidt's friends Barb and Dan Kuebler served this golden stew one evening as an appetizer (preceding a huge, whole rockfish roasted on a plank), it was made with rich, heavy cream. Whitey likes to cut the cream with whole milk, but you can choose for yourself.

½ cup chopped onion
½ cup sliced celery
2 tablespoons butter
2 cups sliced fresh mushrooms
2 tablespoons all-purpose flour
2 cups milk
1 cup (4 ounces) shredded sharp cheddar cheese
1 can (10.5 ounces) cream of potato soup, undiluted
1 jar (2 ounces) diced pimiento, undrained
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Tabasco sauce
1 pint oysters and liquor
pinch saffron

In saucepan, sauté onion and celery in butter until tender.

Add mushrooms and cook for 2 minutes. Add flour and cook for 1 minute, stirring constantly.

Gradually add milk; cook over medium heat, stirring until mixture is thickened and bubbly.

Stir in cheese, potato soup, pimiento, salt, pepper, and Tabasco sauce; cook over medium heat, stirring often, until cheese melts and mixture is thoroughly heated.

Add oysters and liquor; reduce heat and simmer until edges of oysters curl. Add saffron, stir until combined, and serve at once. Serves 6.