Artichoke Oyster Soup

2 Cans Artichoke Hearts

2 Bunches Chopped Green Onions

5 Cloves Crushed Garlic

1 stick Butter (1/4 lb)

2 Cans 14-1/2 oz Chicken Broth

2 cups Whipping Cream

1 Pinch Thyme

1 Pinch Basil

1/2 cup Chopped Parsley

1 Can 8 oz Chopped Mushrooms

1 pt Fresh / Drained Oysters or Clams

1 lrg Spoon Flour

*** Melt butter and mix with flour to make a roux in a big pot. Cut onions course and blend with 1/3 cup water until liquified. Add garlic and blend again. Add this mixture to butter and flour. Add chicken broth slowly while stirring. Put 1 can of artichoke hearts in blender with the juices. Add to mixture. Drain second can of artichoke hearts and chop up. Add to mixture. Add mushrooms. Cook for 30 minutes of low heat. Add cream slowly while stirring. Add thyme, parsley, and basil. Add oysters or clams (can add juice if desired) and cook till oysters curl.

Yield: 6 Servings

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Cajun Country -- New Iberia, Louisiana