Chesapeake oyster bisque

1. Slice onions.
2. Dicei celery.
3. Drain oysters and save liquid.
4. Oysters may be chopped or left whole as desired.
5. Add water to oyster liquid to make 1 qt. in stock pot, combine bay leaf, one onion, and bay leaf and simmer for about 1 hour uncovered.
6. Remove from heat; allow to cool for about 1 hour, strain, and set aside.
7. In butter, saute remaining onion and celery; cook for about 5 minutes or till pale in color.
8. Add flour and stir well, but do not brown.
9. Add some strained oyster stock: stir well tp prevent lumps from forming.
10. Add remaining stock and heat till hot and thickened (about 10-15 minutes).
11. Add oysters and cream.
12. Heat about 5 minutes more.
13. Add sherry and ladle into serving bowls and garnish with chopped parsley.