Oyster-Artichoke Soup

A hearty soup with two of my favorite foods...oysters and artichokes.

• Ready In: 55 mins
• Yields: 8 cups

Ingredients

• 2 (12 ounce) containers  fresh standard  oysters
• 1⁄2 cup butter
• 2  bunches green onions, chopped
• 6  bay leaves
• 1⁄8 teaspoon dried thyme
• 1⁄8 teaspoon  ground red pepper
• 1⁄4 cup flour
• 2 (14 ounce) cans chicken broth
• 1 (14 ounce) can artichoke hearts, drained and cut into eighths
• 2  teaspoons  chopped fresh parsley
• 1  cup  whipping cream

Directions

1. Drain oysters, reserving 1 cup liquid.
2. Cut each oyster into fourths.
3. Melt butter in a Dutch oven over medium heat.
4. Add onions and next 3 ingredients; cook, stirring constantly, until green onions are tender.
5. Add flour, stirring until blended.
6. Cook 1 minute, stirring constantly.
7. Gradually stir in reserved 1 cup oyster liquid and chicken broth.
8. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
9. Remove and discard bay leaves.
10. Add oysters, artichoke hearts and parsley; simmer, uncovered, 10 minutes.
11. Stir in cream and cook just until thoroughly heated.
12. Serve immediately.