---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Usenet
       Yield: 6 servings
       6 T  Butter, melted
     1/2 c  Shallots (chopped fine)
     1/4 t  Thyme
       1    Bay leaf
     1/2 t  Cayenne pepper
       2 T  Flour
      14 oz Chicken broth
            -(more or less won't hurt)
       4 c  Oysters, drained; reserve
            -liquid (less, to taste)
      14 oz Artichoke hearts, cooked
       2 t  Salt
     1/4 t  Tabasco
     1/2 c  Whipping cream
       3 T  Parsley (chopped, fresh)
   In a 3-quart casserole, melt butter and saute shallots.  When shallots are
   translucent, add thyme, bay leaf and cayenne pepper.  Add flour and whisk
   well.  Add broth, oyster water, artichoke hearts, salt and tabasco.  Bring
   to a boil. Add oysters and parsley. Simmer on medium, partly covered, for
   exactly 5 minutes.  Add whipped cream and serve immediately.
   *  Chicken broth with artichokes and poached oysters -- This is a modern
   cajun-style recipe that I adapted from a local convenience-food cookbook by
   Jean Durkee.  It’s an intriguing combination of modern American ingredients
   with traditional cajun flavorings.
   *  Fresh parsley tastes much better than dried parsley.  If the oysters are
   bigger than a small bite-size, cut them up before adding them to the soup.
   Use the smallest oysters you can find.
   *  When I'm not making a double recipe, I usually dump the entire (about
   1-cup) container of whipping cream into the soup, even though that’s double
   what the recipe calls form.
   *  The timing on cooking the oysters is fairly critical.  If you overcook
   them, they will be rubbery.
   : Difficulty:  easy.
   : Time:  20 minutes.
   : Precision:  measure the spices.
   : Deborah Pedersen
   : Microelectronics Computer Corporation, Austin TX
   : pedersen@mcchi2.ARPA
   : Copyright (C) 1986 USENET Community Trust