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Oyster Artichoke Soup
1/2 Stick margarine or butter
1 bn Green onions; chopped
1 Clove garlic; chopped
1 cn Artichoke hearts, drained; cut into bite-sized
1 cn Chicken broth (large)
3 tb Flour
1 10-oz jar of oysters
Melt butter and saute green onions and garlic until soft. Add
artichokes, sprinkled with flour, and stir to coat well. DO NOT BROWN.
Add chicken stock; let it simmer for 15 minutes.
Drain oysters, reserving the liquid, and checking for shell bits and
sand. Add oysters and their liquid to the soup.
Season to taste, using cayenne pepper, Worcestershire, and salt.
Simmer for another 10-15 minutes.
Can be chilled and kept overnight (in fact, the flavors improve) and
then heated before serving.
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