Yield: 6 Servings
Measure | 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 \N | 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, .