"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Oyster-Artichoke Soup Recipe

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This recipe for Oyster-Artichoke Soup, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Scharwath Monica
Added: Monday, February 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
1 large onion
1 bunch green onions, chopped
2 pods garlic, pressed
1 tablespoon parsley
2 dozen oysters
1 1-pound of artichoke hearts
l cup oyster liquor or water
l 10 3/4 oz can cream of mushroom soup
1 bay leaf
2 pints of whipping cream
Tony Chachere's to taste

Directions:
Directions:
Melt butter in Dutch oven. Add chopped onions, and cook until transparent. Add garlic and parsley and cook 2-3 minutes. Add oysters and cook 3-4 minutes Add drained, quartered artichoke hearts and cook for a few more minutes. Add oyster liquor, (season to taste with Tony's), cream of mushroom soup, bay leaf and whipping cream, cook for 20 minutes Prepare 30 minutes or so before serving to allow flavors to marry.

 

 

 

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