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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |