Artichoke And Oyster Soup Recipe

• 1 stk butter
• 4 Tbsp. All-purpose flour
• 1 Tbsp. Onions, chopped
• 1 Tbsp. Green onions, chopped
• 1 Tbsp. Celery chopped
• 1 Tbsp. Garlic, chopped
• 2 can Artichoke hearts, quartered*
• 12 x Oysters, remove any shell fragments*
• 1 can Mushroom stems and pcs, minced*
• 1/2 c. Lowfat milk
• 3 c. Chicken broth
• 2 Tbsp. Parmesan cheese, grated
• 1/4 c. Dry white wine Salt and pepper to taste

1. 1.
2. Heat butter in a saucepan till the foam subsides.
3. 2.
4. Add in the flour and make a white roux.
5. 3.
6. Add in the onions, green pepper, cellery and garlic and cook till they are wilted and clear.
7. 4.
8. Add in the lowfat milk slowly and stir or possibly whisk constantly to keep the mix smooth.
9. 5.
10. Add in the oyster liquor, mushroom and artichoke liquid and continue to stir or possibly whisk the mix.
11. 6.
12. Add in the oysters and cook till wilted and edges curled.
13. Remove the oysters and chop them before returning them to the soup.
14. 7.
15. Add in the quartered artichoke hearts, oysters and minced mushrooms to the soup and sufficient of the chicken broth to make soup consistency.
16. 8.
17. Add in salt and pepper to taste.
18. Just before serving, add in the Parmesan cheese and wine and let the soup simmer a few min longer.
19. Notes: Reserve the liquid from the artichokes hearts, mushrooms and the oysters for a fuller flavoured soup.

butter, allpurpose, onions, green onions, celery, garlic, hearts, oysters, mushroom stems, milk, chicken broth, parmesan cheese, white wine salt

Taken from cookeatshare.com/recipes/artichoke-and-oyster-soup-69681 (may not work)