Oyster Artichoke Soup

By SallySmo

Ingredients

• 2 tablespoons olive oil
• 1 bunch green onions, chopped
• 1 teaspoon minced garlic
• 1/4 cup all-purpose flour
• 1 1/2 cups fat-free chicken broth
• 1 pint oysters drained, reserve 1/2 cup liquid
• 1 bay leaf
• 1/2 teaspoon fresh thyme leaves
• Dash cayenne pepper
• 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
• 1/4 cup chopped parsley
• 1 cup fat-free half-and-half
• 1/4 cup sherry
• Garnish: fresh thyme leaves

Details

Adapted from louisianacookin.com

Preparation

Step 1

In a medium nonstick saucepan, heat olive oil over medium heat; add green onion and garlic, and cook 5 minutes. Add flour, stirring constantly, until combined. Gradually add chicken broth and oyster liquid. Add bay leaf, thyme, and cayenne.

Bring to boil; reduce heat, and simmer about 15 minutes. Add oysters, artichokes, and parsley; cook until oysters curl around edges, about 10 minutes.

Stir in half-and-half and sherry, and cook until thoroughly heated. Remove bay leaf before serving. Garnish with fresh thyme leaves, if desired.

Notes
If freezing, replace oyster liquid with chicken broth, and add oysters when reheating.

-Louisiana Cookin'