| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soup |
8 |
Servings |
INGREDIENTS
| 1 |
|
Box frozen artichoke hearts |
| 2 |
|
Dozen oysters |
| 1 |
pt |
Oyster liquor |
| 4 |
lg |
Or |
| 6 |
md |
Shallots |
| 1/2 |
|
Stick butter or margarine |
| 1 |
tb |
(heaping) flour |
| 1 |
cn |
Cream of mushroom soup |
INSTRUCTIONS
Before starting soup, chop shallots, oysters and artichokes separately.
Heat butter or margarine in a saucepan. Add shallots; cook until soft.
Add flour and stir until well mixed. Then add a little oyster liquor at a
time, stirring constantly, until it makes a sauce. Add oysters and
artichokes. Cook on a low fire about 5 minutes. When ready to serve heat
mushroom soup and add to oyster soup. Do not bring mushroom soup to a boil
as it becomes watery. Use only liquor from freshly opened oysters. Serves
8. Original recipe.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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