Artichoke Oyster Soup - cooking recipe

Ingredients

3 fresh artichokes, cooked ahead, scrape leaves and chop heart
2 cans water packed artichoke hearts
1 to 2 pt. oysters with juice (more or less as desired)
1 stick margarine
4 shallots
1 onion
2 stalks celery
3 toes garlic

Preparation

Cook until wilted, then add 3 tablespoons flour.
Cook until golden.
Add 1 can chicken broth and 1 can of either cream of mushroom or cream of celery soup.
Add 3 cans water (depending on preference of thick or thin soup), the 2 cans of artichoke hearts and fresh artichokes.
Cook about 1 hour.
Season to taste with salt and pepper.
Add oysters with juice during the last 5 or 10 minutes of cooking.