Recipe - Artichoke Oyster Bisque

One half cup Butter
2 cup Chopped onion
1 cn (14oz) artichoke hearts;
drained and chopped
2 cup Fresh cut or sliced up mushrooms
1 cup Chopped celery
3 tablespoon Chopped fresh parsley
One half cup Chopped green onion tops
2 teaspoon Garlic salt
1 cn (14oz) artichoke hearts;
drained
One half teaspoon Tony's All Season salt and
pepper
1 cn (10.75oz) cream of mushroom
soup
1 pt Half and half
1 cn (14oz) artichoke hearts;
drained and quartered
2 Jars (8oz) fresh oysters;
drained and halved
One half teaspoon Gumbo file

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 onionartichoke 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 Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.