1 onion, chopped
1 stalk celery, chopped
1 cup bouillon
1/2 cup quick or rolled oatmeal
1 tablespoon Worcestershire sauce
pinch cayenne, or to taste
1 pint oysters and their liquid
juice of 1 lemon
1 16-ounce can hearts of palm, drained and cut into bite size pieces
1/4 cup chopped Italian parsley or cilantro
freshly ground black pepper or Hot pepper sauce to taste

Cook the onion and celery in 1/2 cup of the bouillon until softened, 5-10 minutes. Stir in the remaining bouillon, oatmeal, Worcestershire sauce, cayenne and the liquid from the oysters. Bring to a boil, reduce the heat and simmer 10 minutes, or until it is very creamy. Return the mixture to a boil, stirring constantly, and add the oysters. Reduce the heat and cook 2 minutes, or until the edges of the oysters are curled. Stir in the hearts of palm. Serve immediately, garnished with the chopped parsley or cilantro and freshly ground pepper. Each diner may add more pepper or Hot pepper sauce as desired.

4-6 servings