| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soup | 8 | Servings | |
INGREDIENTS
| 1 | Box frozen artichoke hearts | |
| 2 | Dozen oysters | |
| 1 | pt | Oyster liquor |
| 4 | Or | |
| 6 | Shallots | |
| 1/2 | Stick butter or margarine | |
| 1 | T | heaping flour |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: <1mg
Sodium: 362.1mg
Potassium: 213.3mg
Carbohydrates: 8.6g
Fiber: 2.9g
Sugar: <1g
Protein: 2.5g