Description
Delicious. Takes a little extra time, but it’s worth the effort. Serve hot with green salad and crusty French bread
Ingredients
- 2 tablespoons butter
- ½ cup carrot, finely chopped
- ½ cup onion, finely chopped
- ½ cup celery, finely chopped
- ½ cup button mushrooms, chopped
- ½ cup butter
- ¼ cup all-purpose flour
- 1 quart chicken broth
- 1 (14 ounce) can artichoke hearts, drained
- 1 bay leaf
- ¾ teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried sage
- 1 cup heavy cream
- 12 shucked oysters and juice
Instructions
- In a large pot
- saute chopped carrot
- onion
- celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
- In another large pot
- melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
- Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables
- artichokes hearts
- bay leaf
- salt
- cayenne pepper
- thyme
- oregano and sage. Simmer for 30 minutes over medium heat.
- Whisk in cream and add oysters; bring to a simmer
- but do not boil.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6