| butter | 1/4 | lb | | green onions | 2 | bunches chopped | | celery chopped | 3 | ribs | | garlic | 3 | cloves chopped |
| artichoke hearts (drained & mashed) | 2 | cans 14 oz | | flour | 3 | tbs |
| chicken stock | 1 1/2 | qts | | Crystal Hot sauce | | to taste |
| salt | | to taste | | Worcestershire | 1 | tbs |
| oysters | 1 | qts | | half & half | 1 | cup |
| Whipping Cream | 1 | cup | |
Directions:
The 2 14oz cans of artichokes,washed,drained & cut up in small pieces. The 1 qt oysters, drained and chopped, liquor reserved,( add a little salt if they are not salty) The half & half and whipping cream can be substituted with 1 cup evaporated milk and milk.
Melt butter in a heavy 4 quart pot. Saut?' onions, celery, and garlic until soft. Add Artichokes. Sprinkle with flour and stir to coat well, but do not brown. Add stock and seasonings. Cover and simmer 1 hour. Add oysters and liquor. Simmer for 10 minutes, but do not boil. Stir in milk and refrigerate at least 8 hours, or up to 3 days. Reheat gently and serve. Yields 2 quarts. I have frozen left overs of this soup. Enjoy
