Japanese Oyster Soup

1. Sauté vegetables in butter until tender.
2. Add flour, stir and cook 5 minutes.
3. Add garlic, bay leaves and lemon, simmer, covered, 20 minutes.
4. In large kettle combine oyster liquor, water and wine.
5. Add vegetable mixture and oysters.
6. Simmer 20 minutes until oysters float and are curled.
7. Salt and pepper to taste, remove bay leaves and serve hot.