Sherron Goldstein's oyster artichoke soup

SHERRON GOLDSTEIN'S OYSTER ARTICHOKE SOUP

INGREDIENTS:
2 PINTS OF OYSTERS
1/4 CUP BUTTER
1/4 CUP FLOUR
1/2 CUP SLICED GREEN ONIONS
2 TEASPOONS CHOPPED FRESH PARSLEY
1/2 TEASPOON THYME
1/2 TEASPOON SALT
1/2 TEASPOON CAYENNE
1 CUP WHIPPING CREAM
1 (14 OZ) CAN ARTICHOKE HEARTS, DRAINED, CUT INTO QUARTERS


DIRECTIONS:
DRAIN THE OYSTERS, RESERVING THE LIQUID. COMBINE THE RESERVED LIQUID WITH ENOUGH WATER TO MEASURE 3 CUPS. COMBINE THE OYSTER LIQUID AND BOUILLON CUBES IN A SAUCEPAN. BRING TO A BOIL; REDUCE HEAT. SIMMER FOR 8-10 MINUTES, STIRRING OCCASIONALLY. HEAT THE BUTTER IN A SAUCEPAN UNTIL MELTED. WHISK IN THE FLOUR. COOK FOR 2 TO 3 MINUTES, STIRRING CONSTANTLY. ADD THE GREEN ONIONS, PARSLEY, THYME, SALT AND CAYENNE AND MIX WELL. WHISK IN THE OYSTER LIQUID MIXTURE AND WHIPPING CREAM GRADUALLY. COOK UNTIL THICKENED, STIRRING CONSTANTLY, DO NOT BOIL. REDUCE HEAT. STIR IN OYSTERS AND ARTICHOKES. SIMMER UNTIL THE EDGES OF THE OYSTERS CURL. REMOVE FROM HEAT. LADLE INTO SOUP BOWLS.

Good Day Cooking - December 22, 2009