Servings
1
Ingredients
- 1 Stick butter
- 4 tablespoons All-purpose flour
- 1 tablespoon Onions; minced
- 1 tablespoon Green onions; minced
- 1 tablespoon Celery minced
- 1 tablespoon
- 2 cans Artichoke hearts; quartered*
- 12 Oysters; remove any shell fragments*
- 1 can Mushroom stems and pieces; chopped*
- 1/2 cup Milk
- 3 cups Chicken broth
- 2 tablespoons Parmesan cheese; grated
- 1/4 cup dry white wine
- Salt and pepper to taste
Directions
- 1. Heat butter in a saucepan until the foam subsides.
- 2. Add the flour and make a white roux.
- 3. Add the onions, green pepper, cellery and garlic and cook until they are wilted and clear.
- 4. Add the milk slowly and stir or whisk constantly to keep the mixture smooth.
- 5. Add the oyster liquor, mushroom and artichoke liquid and continue to stir or whisk the mixture.
- 6. Add the oysters and cook until wilted and edges curled.
- Remove the oysters and chop them before returning them to the soup.
- 7. Add the quartered artichoke hearts, oysters and chopped mushrooms to the soup and enough of the chicken broth to make soup consistency.
- 8. Add salt and pepper to taste.
- Just before serving, add the Parmesan cheese and wine and let the soup simmer a few minutes longer.
- Notes: Reserve the liquid from the artichokes hearts, mushrooms and the oysters for a fuller flavoured soup.
- Recipe by: Festival: French-Louisiana Festival; October 13-15, 1995 Posted to recipelu-digest Volume 01 Number 415 by RecipeLu