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Oyster and Artichoke Soup

1/2 cup butter
2 bunches green onions, chopped
3 ribs celery, chopped
3 cloves garlic, pressed
2 (14 oz) cans artichoke hearts, washed, drained, and quartered
3 tablespoons flour
1 to 1 1/2 quarts chicken stock
Cayenne to taste
1 teaspoon salt
1 tablespoon Worcestershire sauce
1/4 teaspoon thyme
1 quart oysters, drained and chopped (reserve liquor)
1/3 cup sherry
1 cup half-and-half cream
1 cup milk

In a heavy 4-quart pot melt the butter over medium heat. Add the
green onion, celery, and garlic and saute' until soft. Add the
artichokes. Sprinkle the mixture with the flour and stir to coat
the vegetables well, but do not let the flour brown. Gradually
add the stock, stirring constantly. Add the cayenne, salt,
Worcestershire sauce, and thyme. Simmer the mixture, covered, for
1 hour. Add the oysters, oyster liquor, and sherry and simmer for
10 minutes. Do not allow the soup to boil. 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.


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