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Oyster Artichoke Soup
1 pt. oysters with liquid
2 tbsp. margarine
1/4 c. chopped green onions
2 cloves minced garlic
1/2 lb. sliced fresh mushrooms
1/2 (10 oz.) box frozen corn kernels
2 c. milk
1 (8 1/2 oz.) can drained, chopped artichoke hearts
2 tbsp. fresh lemon juice
2 dashes liquid hot pepper sauce
Salt and pepper to taste
1 beaten egg yolk (optional)
Pinch of grated nutmeg
Simmer oysters and liquid in a skillet for about 1 minute, until edges of oysters curl. Remove oysters and chop. Add margarine to oyster liquid and heat. Add onions, garlic and mushrooms and saute for 5 minutes. Add corn and milk, stirring constantly. When milk begins to simmer, add chopped oysters, chopped artichokes, lemon juice, hot pepper sauce, salt and pepper and yolk, if desired. Be careful not to boil. Sprinkle with nutmeg. Makes 6 servings.
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