Lowerline's Lagniappe

1 stick butter      

1 can mushroom stems and pieces, chopped, liquid set aside

4 tbsp. all-purpose flour      

1 tbsp, onions, minced      

2 cans quartered artichoke hearts, liquid set aside (see editor's note)

1 tbsp. green pepper, minced      

1 tbsp. celery, minced      

3 cups chicken broth

1 tbsp, garlic, minced      

Salt and pepper, to taste

1/2 cup milk      

2 tbsp. Parmesan cheese, grated

12 oysters, shell fragments removed and liquid set aside    

1/4 cup dry white wine 

Heat the butter in a saucepan until the foam subsides. 

Add the all-purpose flour and make a white roux. 

Add the minced onions, green pepper, celery and garlic; 

then cook them until they are wilted and clear.

Slowly add the milk, and stir or whisk constantly to keep the mixture smooth.

Add the oyster liquid, mushrooms and artichoke liquid 

and continue to stir or whisk the mixture.

Add the oysters and cook until wilted and edges curled. 

Remove the oysters and chop them before returning them to the soup.

Add the quartered artichoke hearts, oysters and chopped mushrooms 

to the soup and enough of the chicken broth to make soup consistent.

Add salt and pepper to taste.

Just before serving, add Parmesan cheese and dry white wine and 

let the soup simmer a few minutes longer.

Editor's note: Frozen artichoke: hearts have a fresher flavor. 

If you use these, use additional chicken broth if needed for consistency.

From the Memphis Commercial Appeal Newspaper, sent by Alice Ann (Poirrier) Broussard