artichoke oyster bisque

Categories
Soup
Yield
6 Servings
MeasureIngredient
½ cup Butter
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
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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