Oyster-Artichoke Soup - cooking recipe

Ingredients

2 (12 ounce) containers fresh standard oysters
1/2 cup butter
2 bunches green onions, chopped
6 bay leaves
1/8 teaspoon dried thyme
1/8 teaspoon ground red pepper
1/4 cup flour
2 (14 ounce) cans chicken broth
1 (14 ounce) can artichoke hearts, drained and cut into eighths
2 teaspoons chopped fresh parsley
1 cup whipping cream

Preparation

Drain oysters, reserving 1 cup liquid.
Cut each oyster into fourths.
Melt butter in a Dutch oven over medium heat.
Add onions and next 3 ingredients; cook, stirring constantly, until green onions are tender.
Add flour, stirring until blended.
Cook 1 minute, stirring constantly.
Gradually stir in reserved 1 cup oyster liquid and chicken broth.
Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
Remove and discard bay leaves.
Add oysters, artichoke hearts and parsley; simmer, uncovered, 10 minutes.
Stir in cream and cook just until thoroughly heated.
Serve immediately.