|2 cups||Chopped onion|
|1 can||(14-oz) artichoke hearts; drained and chopped|
|2 cups||Fresh sliced mushrooms|
|1 cup||Chopped celery|
|3 tablespoons||Chopped fresh parsley|
|½ cup||Chopped green onion tops|
|2 teaspoons||Garlic salt|
|1 can||(14-oz) artichoke hearts; drained|
|½ teaspoon||Tony's All Season salt and pepper|
|1 can||(10.75-oz) cream of mushroom soup|
|1 pint||Half and half|
|1 can||(14-oz) artichoke hearts; drained and quartered|
|2||Jars (8-oz) fresh oysters; drained and halved|
|½ teaspoon||Gumbo file|
In the butter, saute onion, 1 can of chopped artichoke hearts, mushrooms,celery, parsley, green onion tops and seasonings for 10 minutes, stirring often. In a large pan, combine mushroom soup and Half and Half.
Add onion-artichoke mixture and simmer over low heat for 30 minutes. Add quartered artichoke hearts, oysters and gumbo file and continue to heat for 10 more minutes. Yield: 6 to 8 servings.
MARY LORRAINE WYATT
(MRS. GEORGE COX)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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