This is a rich , lovely cream bisque that is delicately flavored with sauteed vegetables and the oyster's own liquor. Not that the bisque is Briefly cooked at the end to preserve the integrity of the oysters. Whipped cream and Cayenne pepper for garnish * my sister uses the new White Worchestershire sauce instead of the tabasco and a shake of New Orleans seasoning from Paul Pruhomme.( variation) In a cast iron skillet melt the butter and saute the onion, celery and carrot 5 to ten minutes. Drain oysters, reserving the liquor, chop 3 or 4 oysters and set the remaining oysters aside . Add the chopped oysters to the skillet and cook 3 to 4 minutes. In a pot, bring the stock to a boil. Add the rice one tsp of salt and the contents of the skillet. Reduce the heat and simmer 40 minutes. Press the soup through a fine sieve. Return to the pot and place over the heat. Add the cream and reduced oyster liquid Season with salt, fresh pepper( Black) and Tabasco or variation. Add the reserved oysters and heat briefly until the edges of the oysters begin to curl. Serve bisque in bowls. Garnish each serving with a dollop of chilled cream and a sprinkling of cayenne pepper. Annapolitans are known to add a taste of dry sherry to this. FROM: BONNIE BRACEY (GRWP92A)