"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

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.

Joy Scharwath Monica


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

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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