Oyster-Artichoke Soup - cooking recipe

Ingredients

1/2 c. butter
2 bunches green onions, chopped
3 ribs celery, chopped
3 cloves garlic, minced
2 (14 oz.) cans artichoke hearts, drained and quartered
3 Tbsp. flour
1 1/2 qt. chicken broth
cayenne pepper to taste
1 tsp. salt
1 Tbsp. Worcestershire sauce
1/2 tsp. thyme
1 qt. oysters, drained and chopped (reserve liquid)
1/3 c. sherry
1 c. half and half
1 c. milk

Preparation

In heavy 4-quart pot, melt butter over medium heat.
Add onions, celery and garlic.
Saute until soft.
Add artichokes and sprinkle with flour.
Stir to coat, but do not brown.
Gradually add broth, stirring constantly.
Add next 4 ingredients and simmer, covered, for 1 hour.
Add oysters, with liquid, and sherry.
Simmer 10 minutes.
Do not boil.
Stir in half and half and milk.
Cool and refrigerate for 8 hours.
Before serving, heat slowly over low heat.
Serves 8 bowls or 16 cups.