| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 2 |
c |
Chopped onion |
| 1 |
cn |
(14-oz) artichoke hearts; drained and chopped |
| 2 |
c |
Fresh sliced mushrooms |
| 1 |
c |
Chopped celery |
| 3 |
tb |
Chopped fresh parsley |
| 1/2 |
c |
Chopped green onion tops |
| 2 |
ts |
Garlic salt |
| 1 |
cn |
(14-oz) artichoke hearts; drained |
| 1/2 |
ts |
Tony's All Season salt and pepper |
| 1 |
cn |
(10.75-oz) cream of mushroom soup |
| 1 |
pt |
Half and half |
| 1 |
cn |
(14-oz) artichoke hearts; drained and quartered |
| 2 |
|
Jars (8-oz) fresh oysters; drained and halved |
| 1/2 |
ts |
Gumbo file |
INSTRUCTIONS
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 <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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