Artichoke Oyster Soup

1. 1

   Cook until wilted, then add 3 tablespoons flour.

2. 2

   Cook until golden.

3. 3

   Add 1 can chicken broth and 1 can of either cream of mushroom or cream of celery soup.

4. 4

   Add 3 cans water (depending on preference of thick or thin soup), the 2 cans of artichoke hearts and fresh artichokes.

5. 5

   Cook about 1 hour.

6. 6

   Season to taste with salt and pepper.

7. 7

   Add oysters with juice during the last 5 or 10 minutes of cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.