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Artichoke Oyster Soup

2 sticks butter
3 Tbsp. flour
1/2 stalk celery, chopped fine
1 quart milk
3 Tbsp. parsley
2 pods garlic, chopped fine
3 cans artichoke hearts, mashed
3 dozen Oysters, chopped fine
1 can chicken broth
1 can water

Saute butter and flour until thick consistency (about 15 minutes). Add celery. Cook over low heat about 15 minutes. Add remaining ingredients and cook over low heat for 30-45 minutes.

Serve with warm bread and your favorite salad. Great for a cold day.

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