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Saute pepper and onions gently in butter in a large pot. Over medium heat, blend flour with butter and cook stirring constantly, for several minutes. Add stock and bring to a boil, blending with a wire whisk. Add potaotes and simmer until tender. Add cultured cream, sherry and oysters and simmer until just cooked. Season to taste and stir in nutmeg and parsley.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 127 (53%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 64.5mg||20 %|
|Sodium 979.5mg||34 %|
|Potassium 428.3mg||11 %|
|Total Carbohydrate 15.3g||5 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 14.2g|
|Protein 8.6g||12 %|
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Calories per serving: 238
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