Oyster Artichoke Soup

• 1 lb. butter
• 1 c. flour
• 2 medium onions, chopped
• 1 bell pepper, chopped
• 1/2 c. chopped green onions
• 1/2 stalk celery, diced
• 1 Tbsp. chopped garlic
• 2 c. heavy whipping cream
• 3 qt. water (oyster water if available)
• 1 Tbsp. chicken base (found in spice department)
• 3 (No. 303) cans artichoke hearts, quartered
• 2 c. chopped oysters
• 2 bay leaves
• 1/2 tsp. thyme
• 1/4 tsp. cayenne pepper
• 1/2 c. chopped parsley
• 1/2 c. white wine (optional)
• salt and pepper to taste

1. Melt butter in large soup pot and add flour, stirring to dissolve (but not too brown).
2. Add water and cook until thick.
3. Add oysters and all seasonings and simmer about 20 minutes.
4. Add whipping cream, green onions, parsley and artichoke hearts and cook an additional 10 to 15 minutes.
5. Add wine, if desired, and salt and pepper to taste.
6. Serve at once.

butter, flour, onions, bell pepper, green onions, celery, garlic, heavy whipping cream, water, chicken base, artichoke hearts, oysters, bay leaves, thyme, cayenne pepper, parsley, white wine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867110 (may not work)