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Recipe Name: Artichoke Oyster Bisque Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1/2 Cup(s) Butter
2 Cup(s) Chopped onion
1 14-oz artichoke hearts
drained and chopped
2 Cup(s) Fresh sliced mushrooms
1 Cup(s) Chopped celery
3 Tablespoon(s) Chopped fresh parsley
1/2 Cup(s) Chopped green onion tops
2 Teaspoon(s) Garlic salt
1/2 Teaspoon(s) Tony's All Season salt and, Tony's All Season salt and
1 10.75-oz cream of mushroom
1 Pint(s) Half and Half
drained and quartered
2 Jars, 8-oz fresh oysters
drained and halved
1/2 Teaspoon(s) 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 <Traditions: A Taste of the
Good Life>, by the Little Rock (AR) Junior League. Downloaded from
Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 345
Calories From Fat: 173
Total Fat: 19.7g
Cholesterol: 40.7mg
Sodium: 1792.7mg
Potassium: 1209.9mg
Carbohydrates: 35.4g
Fiber: 14.5g
Sugar: 4.1g
Protein: 13.7g

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