| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats |
|
Soups, Seafood, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick margarine or butter |
| 1 |
bn |
Green onions; chopped |
| 1 |
|
Clove garlic; chopped |
| 1 |
cn |
Artichoke hearts, drained; cut into bite-sized |
| 1 |
cn |
Chicken broth (large) |
| 3 |
tb |
Flour |
| 1 |
|
10-oz jar of oysters |
|
|
Cayenne pepper |
|
|
Worcestershire sauce |
|
|
Salt |
INSTRUCTIONS
Melt butter and saute green onions and garlic until soft. Add artichokes,
sprinkled with flour, and stir to coat well. DO NOT BROWN.
Add chicken stock; let it simmer for 15 minutes.
Drain oysters, reserving the liquid, and checking for shell bits and sand.
Add oysters and their liquid to the soup.
Season to taste, using cayenne pepper, Worcestershire, and salt. Simmer for
another 10-15 minutes.
Can be chilled and kept overnight (in fact, the flavors improve) and then
heated before serving.
Posted on GEnie by C.BALLOU1 [Claudia] on 06/12/93. Formatted for MM by
Rosanne Troxel (D.TROXEL/GEnie; TJFM10C/Prodigy)
Posted to EAT-L Digest 14 October 96
Date: Tue, 15 Oct 1996 10:31:55 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”