ARTICHOKE SOUP
1/4 lb butter
1 bunch shallots chopped
4 tbs flour
2 cans chicken broth soup
1 small carton fresh sliced mushrooms
1 can chopped artichoke hearts
1-1/2 cups half & half
1 pinch of thyme
4 cloves garlic minced
2 bay leaves
Saute onions and garlic in butter, add flour and broth, slowly stirring constantly until smooth. Add artichokes and fresh mushrooms. Stir in half and half to desired consistency. Add remaining seasonings and cook slowly while covered for 1-1/2 to 2 hours.
If adding oysters, add 30 minutes before serving.
www.cajun-recipes.com
Cajun Country -- New Iberia, Louisiana
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