Title: Artichoke oyster bisque
 Categories: Soup
      Yield: 6 Servings
 
    1/2 c  Butter
      2 c  Chopped onion
      1 cn (14-oz) artichoke hearts;
           -drained and chopped
      2 c  Fresh sliced mushrooms
      1 c  Chopped celery
      3 tb Chopped fresh parsley
    1/2 c  Chopped green onion tops
      2 ts Garlic salt
      1 cn (14-oz) artichoke hearts;
           -drained
    1/2 ts Tony's All Season salt and
           -pepper
      1 cn (10.75-oz) cream of mushroom
           -soup
      1 pt Half and half
      1 cn (14-oz) artichoke hearts;
           -drained and quartered
      2    Jars (8-oz) fresh oysters;
           -drained and halved
    1/2 ts Gumbo file
 
  In the butter, saute onion, 1 can of chopped artichoke hearts,
  mushrooms,celery, parsley, green onion tops and seasonings for 10
  minutes, stirring often. In a large pan, combine mushroom soup and
  Half and Half. Add onion-artichoke mixture and simmer over low heat
  for 30 minutes. Add quartered artichoke hearts, oysters and gumbo
  file and continue to heat for 10 more minutes. Yield: 6 to 8 servings.
  
  MARY LORRAINE WYATT
  
  (MRS. GEORGE COX)
  
  From , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,