Side Pannel
Artichoke Oyster Bisque
Ingredients List
- 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
Directions
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)
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)
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