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| 1 | Box frozen artichoke hearts |
| 2 | Dozen oysters |
| 1 x ca. 1/2 Liter | Oyster liquor |
| 4 gross | Or |
| 6 mittel | Shallots |
| 1/2 | Stick butter or margarine |
| 1 Esslöffel | (heaping) flour |
| 1 Dose | Cream of mushroom soup |
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Before starting soup, chop shallots, oysters and artichokes separately.
Heat butter or margarine in a saucepan. Add shallots; cook until soft.
Add flour and stir until well mixed. Then add a little oyster liquor at a time, stirring constantly, until it makes a sauce. Add oysters and artichokes. Cook on a low fire about 5 minutes. When ready to serve heat mushroom soup and add to oyster soup. Do not bring mushroom soup to a boil as it becomes watery. Use only liquor from freshly opened oysters. Serves 8. Original recipe.
From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,
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