Rating: 4.5 stars 4.6
94 Ratings
  • 5 star values: 72
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 4

Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.

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  • In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.

  • Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.

  • Whisk in cream and add oysters; bring to a simmer, but do not boil.

Nutrition Facts

402 calories; protein 7.5g; carbohydrates 15.9g; fat 35.3g; cholesterol 116.7mg; sodium 869.9mg. Full Nutrition
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