Oyster Artichoke Soup

12.04.2020 | In Recipes

Yvette Jemison, Food Writer Blogger

Oysters are a foundation of Louisiana’s world-renowned cuisine. My favorite memories are dining with friends enjoying fresh shucked oysters and grilled oysters. We should work to protect our coast to preserve our food resources that depend on healthy wetlands.

It is one of my husband's favorite soups to make in the chilly months.
The oyster artichoke soup recipe is found on my blog Ydelicacies.com.

Oyster Artichoke Soup Recipe

Oysters are a foundation of Louisiana’s world-renowned cuisine. This soup is the perfect way to warm up in the chilly months!

Yields8 Servings
Total Time45 mins

Ingredients 

 ½ cup butter
 1 large onion, diced
 2 cups (about 8 oz.) mushrooms, sliced
 6 cloves garlic, minced
 3 tbsp all-purpose flour
 3 cups whole milk
 2 8-oz oyster containers (about 2 dozen oysters) drained and oyster liquor reserved
 1 cup oyster liquor
 2 14-oz cans artichokes, drained and coarsely chopped
 1 cup green onions, chopped
 ¼ cup parsley, chopped
 3 tbsp Worcestershire sauce
 1 tbsp sherry
 1 tbsp fresh thyme leaves
 2 tsp kosher salt
 1 tsp black pepper
 1 tsp Tabasco pepper
 ½ tsp white pepper

Directions

1

In a large pot over medium heat, melt butter and sauté onions and mushrooms until onions are translucent and mushrooms are softened, 10-15 minutes.

2

Add garlic and flour and cook, stirring frequently, for 5 minutes.

3

Whisk in milk and oyster liquor and bring to a simmer, about 5 minutes.

4

Add artichokes, green onions, parsley, Worcestershire sauce, sherry, thyme leaves, salt, black pepper, Tabasco pepper and white pepper and bring to a simmer until soup is slightly thickened, about 5 minutes.

5

Add oysters and cook on medium-low heat until oysters are poached, about 10 minutes. Serve warm.

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Ingredients

 ½ cup butter
 1 large onion, diced
 2 cups (about 8 oz.) mushrooms, sliced
 6 cloves garlic, minced
 3 tbsp all-purpose flour
 3 cups whole milk
 2 8-oz oyster containers (about 2 dozen oysters) drained and oyster liquor reserved
 1 cup oyster liquor
 2 14-oz cans artichokes, drained and coarsely chopped
 1 cup green onions, chopped
 ¼ cup parsley, chopped
 3 tbsp Worcestershire sauce
 1 tbsp sherry
 1 tbsp fresh thyme leaves
 2 tsp kosher salt
 1 tsp black pepper
 1 tsp Tabasco pepper
 ½ tsp white pepper

Directions

1

In a large pot over medium heat, melt butter and sauté onions and mushrooms until onions are translucent and mushrooms are softened, 10-15 minutes.

2

Add garlic and flour and cook, stirring frequently, for 5 minutes.

3

Whisk in milk and oyster liquor and bring to a simmer, about 5 minutes.

4

Add artichokes, green onions, parsley, Worcestershire sauce, sherry, thyme leaves, salt, black pepper, Tabasco pepper and white pepper and bring to a simmer until soup is slightly thickened, about 5 minutes.

5

Add oysters and cook on medium-low heat until oysters are poached, about 10 minutes. Serve warm.

Oyster Artichoke Soup