Servings
6 s
Ingredients
- 1/2 cup Butter
- 2 cups Chopped onion
- 1 can (14-oz) artichoke hearts; drained and chopped
- 2 cups Fresh sliced mushrooms
- 1 cup chopped celery
- 3 tablespoons Chopped fresh parsley
- 1/2 cup Chopped green onion tops
- 2 teaspoons Garlic salt
- 1 can (14-oz) artichoke hearts; drained
- 1/2 teaspoon Tony's All Season salt and pepper
- 1 can (10.75-oz) cream of mushroom soup
- 1 pint Half and half
- 1 can (14-oz) artichoke hearts; drained and quartered
- 2 Jars (8-oz) fresh oysters; drained and halved
- 1/2 teaspoon Gumbo file
Directions
- In the butter, saute onion, 1 can of chopped artichoke hearts, mushrooms,celery, parsley, green onion tops and seasonings for 10 minutes, stirring often.
- In a large pan, combine mushroom soup and Half and Half.
- Add onion-artichoke mixture and simmer over low heat for 30 minutes.
- Add quartered artichoke hearts, oysters and gumbo file and continue to heat for 10 more minutes.
- Yield: 6 to 8 servings.
- MARY LORRAINE WYATT (MRS.
- GEORGE COX) From
- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.