Brennan'S Artichoke Soup(New Orleans, La) - cooking recipe

Ingredients

1/2 c. diced green onions
1 stick oleo
1 can Progresso artichoke hearts, drained and diced
1 can cream of mushroom soup
1 can cream of celery soup
2 cans water
1/4 tsp. Kitchen Bouquet
1 (10 oz.) jar oysters, cut up (save juice for later use)

Preparation

Saute onions in oleo until clear.
Add artichokes; saute a bit longer.
Add soups, water and Kitchen Bouquet.
Simmer until onions are soft.
Add oysters and juice.
Simmer 10 more minutes and serve.