Artichoke Oyster Bisque

Ready in 1 hour

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1 c Celery; chopped
1/2 c Butter
1 cn (14-oz) artichoke hearts;
1 cn (10.75-oz) cream of mushroom
1 pt Half and half
2 Jars (8-oz) fresh oysters;
2 ts Garlic salt
3 tb Chopped fresh parsley
1/2 c Chopped green onion tops
1/2 ts Gumbo file
2 c Fresh sliced mushrooms
2 c Onions; chopped
1 cn (14-oz) artichoke hearts;
1 cn (14-oz) artichoke hearts;

Original recipe makes 6 Servings



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. MARY LORRAINE WYATT (MRS. GEORGE COX) From , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.

Calories Per Serving: 390 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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