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2 cans mushroom soup
2 cans artichoke hearts
1/2 stick butter
1/2 cup chopped shallots
1/2 cup chopped celery
Few toes garlic, crushed
1 pint Oysters with Oyster water
2 cans milk (use soup cans)
Saute onions, celery and garlic in butter. Take 1 can artichoke hearts, chopped fine and add to above. Add drained Oysters, save liquid! Cook 1 minute. Add mushroom soup and Oyster liquid. Add 2 cans milk, stir and simmer 15 minutes. Take other can of artichoke hearts, divide into 6's. Add to soup and stir. Top with Italian cheese after served in bowls.
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