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Artichoke Oyster Soup

6 tb Butter, melted
1/2 c Shallots (chopped fine)
1/4 ts Thyme
1 Bay leaf
1/2 ts Cayenne pepper
2 tb Flour
14 oz Chicken broth (more or less won't hurt)
4 c Oysters, drained; reserve liquid (less, to taste)
14 oz Artichoke hearts, cooked
2 ts Salt
1/4 ts Tabasco
1/2 c Whipping cream
3 tb Parsley (chopped, fresh)

In a 3-quart casserole, melt butter and saute shallots. When shallots are translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well. Add broth, oyster water, artichoke hearts, salt and tabasco. Bring to a boil. Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately.

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