Artichoke Oyster Soup Or Artichoke Crabmeat Soup

• 3/4 stick butter
• 1/2 c. chopped green onions
• 2 to 4 cloves, minced
• 4 Tbsp. flour
• 1 tsp. thyme
• 2 bay leaves
• 2 cans Swanson's chicken broth or 27 oz. fresh broth
• 1 can artichoke hearts
• 2 doz. oysters (more or less)
• salt and pepper to taste
• 1 c. warm milk (to be added before serving; use half and half for richer taste)

1. Saute onions and garlic in butter and brown lightly.
2. Add flour until mixed with butter.
3. Add broth slowly.
4. Stir until smooth. Chop artichoke hearts into small pieces and add to mixture.
5. Add all remaining ingredients.
6. Cook slowly for about 1 hour, covered. Chop oysters and add to ingredients.
7. Cook slowly another 30 minutes.
8. Heat milk (or half and half for richer taste) to soup before serving.

butter, green onions, flour, thyme, bay leaves, chicken broth, hearts, oysters, salt, warm milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=328946 (may not work)