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
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 306 (78%)|
|Amt Per Serving||% DV|
|Total Fat 34g||45 %|
|Saturated Fat 21.3g||107 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 100.4mg||31 %|
|Sodium 962.3mg||33 %|
|Potassium 402.6mg||11 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 15.3g|
|Protein 6.2g||9 %|
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Calories per serving: 390
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