Artichoke Oyster Soup

• 6 tablespoons butter melted
• 1/2 cup shallots chopped fine
• 1/4 teaspoon thyme
• 1 each bay leaves
• 1/2 teaspoon cayenne pepper
• 2 tablespoons flour, all-purpose
• 14 ounces chicken broth
• 4 cups oysters drained, reserve liquid
• 14 ounces artichoke hearts cooked
• 2 teaspoons salt
• 1/4 teaspoon red hot pepper sauce
• 1/2 cup heavy whipping cream
• 3 tablespoons parsley leaves fresh, chopped

1. In a 3-quart casserole, melt butter and saute shallots.
2. When shallots are translucent, add thyme, bay leaf and cayenne pepper.
3. Add flour and whisk well.
4. Add broth, oyster water, artichoke hearts, salt and tabasco.
5. Bring to a boil.
6. Add oysters and parsley.
7. Simmer on medium, partly covered, for exactly 5 minutes.
8. Add whipped cream and serve immediately.
9. NOTES:
10. Fresh parsley tastes much better than dried parsley.
11. If the oysters are bigger than a small bite-size, cut them up before adding them to the soup.
12. Use the smallest oysters you can find.
13. The timing on cooking the oysters is fairly critical.
14. If you overcook them, they will be rubbery.

butter, shallots, thyme, bay leaves, cayenne pepper, flour, chicken broth, oysters, hearts cooked, salt, red hot pepper sauce, heavy whipping cream, parsley

Taken from recipeland.com/recipe/v/artichoke-oyster-soup-3409 (may not work)