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| Artichoke Oyster Bisque Recipe |
Category: Soups
Rating:
N/A
Servings: 6
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Ingredients
1/2 cup butter
2 cup chopped onion
1 can (14-oz) artichoke hearts; drained and chopped
2 cup fresh sliced mushrooms
1 cup chopped celery
3 tablespoon chopped fresh parsley
1/2 cup chopped green onion tops
2 teaspoon garlic salt
1 can (14-oz) artichoke hearts; drained
1/2 teaspoon tony's all season salt and pepper
1 can (10.75-oz) cream of mushroom soup
1 pint half and half
1 can (14-oz) artichoke hearts; drained and quartered
2 jars (8-oz) fresh oysters; drained and halved
1/2 teaspoon gumbo file
Cooking 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)
From , by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
soups
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