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Artichoke Oyster Bisque

1/2 c Butter
2 c Chopped onion
1 cn (14-oz) artichoke hearts; drained and chopped
2 c Fresh sliced mushrooms
1 c Chopped celery
3 tb Chopped fresh parsley
1/2 c Chopped green onion tops
2 ts Garlic salt
1 cn (14-oz) artichoke hearts; drained
1/2 ts Tony's All Season salt and pepper
1 cn (10. 75-oz) cream of mushroom soup
1 pt Half and half
1 cn (14-oz) artichoke hearts; drained and quartered
2 Jars (8-oz) fresh oysters; drained and halved
1/2 ts 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 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.




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