Artichoke Oyster Soup



INGREDIENTS:

6 T  Butter, melted

1/2 c  Shallots (chopped fine)

1/4 t  Thyme

1  Bay leaf

1/2 t  Cayenne pepper

2 T  Flour

14 oz Chicken broth (more or less won't hurt)

4 c  Oysters, drained; reserve, liquid (less, to taste)

14 oz artichoke hearts, cooked

2 t  salt 

1/4 t  Tabasco

1/2 c  Whipping cream

3 T  Parsley (chopped, fresh)

DIRECTIONS:

1. In a 3-quart casserole, melt butter and saute shallots.
When shallots are translucent, add thyme, bay leaf and cayenne
pepper.  Add flour and whisk well.  Add broth, oyster water,
artichoke hearts, salt and tabasco.  Bring to a boil. Add
oysters and parsley. Simmer on medium, partly covered, for
exactly 5 minutes.  Add whipped cream and serve immediately.



Artichoke Oyster Soup