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4 slices chopped bacon
4 Tbsp. butter
2 chopped onions
2 stalks celery, chopped
2 cloves minced garlic
15 chopped raw oysters
1 can drained artichoke hearts
2 Tbsp. flour
2 pinches of thyme
1 pinch oregano
2 pinches sweet basil
1/2 tsp. crushed rosemary
1 Tbsp. Worcestershire
2 bunches sliced green onions
1 Tbsp. parsley flakes
2 Tbsp. lemon juice
t2 tsp. paprika

Cook bacon until crisp. Remove from drippings. Add butter,onions,
celery and garlic to drippings; cook until soft. Add oysters and
artichoke hearts. Cook slowly 20 to 30 minutes. Stir in flour;
cook 2 minutes. Add 6 cups water and all the spices; bring to boil.

Add lemon juice, paprika and salt and pepper to taste; simmer for 30
minutes, partially covered. Serve with Parmesan cheese sprinkled
on top of soup n each bowl. Good with garlic bread.

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