Drain oysters and reserve the juice.

Examine oysters and pick out any bits of shell.

Return oysters to the juice and heat gently just until the edges curl.

Drain the juice into a saucepan, reserving the oysters separately.

Chop the oysters coarsely and set aside.

Add diced onion, celery, carrot, chicken broth, and bay leaves to the saucepan with the oyster juice.

Simmer for 15-20 minutes until the vegetables are softened.

Strain the mixture through a strainer, pressing the vegetables to extract their flavor.

Pour the strained broth into the top part of a double boiler.

Add dry white wine and heat to a boil.

In a separate bowl, cream the butter and flour together to make a roux.

Whisk the roux into the boiling broth.

Cook until the bisque is smooth and thickened.

Add the chopped oysters, cream, and salt.

Heat gently until warmed through.

Just before serving, add dry sherry and chopped fresh parsley.

Serve immediately.