Oyster and Artichoke Soup

Ingredients

• 2 14-oz cans artichoke hearts
• 1 qt oysters, chopped
• 3 ribs celery, chopped
• 2 bunches green onions, chopped
• 3 cloves garlic, pressed
• ½ C butter
• 3 tbs flour
• 1½ qt chicken stock
• 1 tsp salt
• 1 tbs Worcestershire sauce
• ¼ tsp thyme
• ½ C sherry
• 1 C half-and-half
• 1 C milk
• Cayenne to taste

Directions

1. In a heavy 4-quart pot, melt the butter over medium heat. Add the green onions, celery, and garlic and sauté until soft.
2. Quarter the artichokes and add them to the mixture. Sprinkle the mixture with flour and stir to coat the vegetables but do not let the flour brown.
3. Gradually add the chicken stock, stirring constantly. Add the cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture covered for one hour.
4. Add the oysters, oyster liquor, and sherry and simmer for another 10 minutes but do not boil.
5. Stir in the cream and milk. Cool and refrigerate for at least 8 hours. Before serving, heat the soup slowly over low heat. Serves 8 bowls or 16 cups.