Dice the onion, carrot, and potato into 1cm cubes.

In a bowl, mix water and 1 tbsp salt. Gently wash the oysters and pat them dry.

Cut the oysters in half lengthwise and coat them with flour.

Heat butter in a pot, add diced vegetables and salt, and sauté over medium heat for 2 minutes. Add oysters and sauté for 1 minute.

Add all soup base ingredients except milk. Cover and simmer on low heat for 5 minutes.

Remove the bay leaf, add milk, and bring to a boil over high heat. Reduce to low heat and simmer for 3 minutes.