Artichoke oyster bisque
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | Jars (8-oz) fresh oysters; drained and halved | |
| ½ | teaspoon | Gumbo file |
Directions
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, .