How to make it

  • Start with a large-sized pot and sauté the diced onion, fresh mushrooms, carrot, and celery in 2 tablespoons of butter for 5 minutes. The onions should be transparent.
  • In a separate large-sized pot, melt 1/2 cup of butter and then stir in the flour. Continue to stir and let cook for 5 minutes.
  • Slowly stir the chicken broth into the flour mixture. Add the sautéed vegetables, sage, oregano, thyme, cayenne pepper, artichokes hearts, bay leaf, and salt. Simmer on medium heat for 30 minutes.
  • Finally, stir in the oysters and the cream. Allow the soup to simmer (without boiling) and serve with bread for dipping.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes