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Ingredientes
- 1 stk butter
- 4 Tbsp. All-purpose flour
- 1 Tbsp. Onions, chopped
- 1 Tbsp. Green onions, chopped
- 1 Tbsp. Celery chopped
- 1 Tbsp. Garlic, chopped
- 2 can Artichoke hearts, quartered*
- 12 x Oysters, remove any shell fragments*
- 1 can Mushroom stems and pcs, minced*
- 1/2 c. Lowfat milk
- 3 c. Chicken broth
- 2 Tbsp. Parmesan cheese, grated
- 1/4 c. Dry white wine Salt and pepper to taste
Direcciones
- 1. Heat butter in a saucepan till the foam subsides.
- 2. Add in the flour and make a white roux.
- 3. Add in the onions, green pepper, cellery and garlic and cook till they are wilted and clear.
- 4. Add in the lowfat milk slowly and stir or possibly whisk constantly to keep the mix smooth.
- 5. Add in the oyster liquor, mushroom and artichoke liquid and continue to stir or possibly whisk the mix.
- 6. Add in the oysters and cook till wilted and edges curled. Remove the oysters and chop them before returning them to the soup.
- 7. Add in the quartered artichoke hearts, oysters and minced mushrooms to the soup and sufficient of the chicken broth to make soup consistency.
- 8. Add in salt and pepper to taste. Just before serving, add in the Parmesan cheese and wine and let the soup simmer a few min longer.
- Notes: Reserve the liquid from the artichokes hearts, mushrooms and the oysters for a fuller flavoured soup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1278g | |
| Calories 1236 | |
| Calories from Fat 877 | 71% |
| Total Fat 99.71g | 125% |
| Saturated Fat 61.64g | 247% |
| Trans Fat 0.0g | |
| Cholesterol 300mg | 100% |
| Sodium 2344mg | 98% |
| Potassium 1383mg | 40% |
| Total Carbs 57.92g | 15% |
| Dietary Fiber 12.5g | 42% |
| Sugars 8.25g | 6% |
| Protein 31.51g | 50% |
