Oyster and Artichoke Soup

1/2 c butter
2 bunch green onions chopped
3 rib celery chopped
3 clove garlic pressed
1 3/4 lb fresh artichoke hearts or
3 9-oz pkg frozen artichoke hearts quartered or
2 14-oz can artichoke hearts quartered (last resort)
3 tbs flour
1 to 1 1/2 qt homemade chicken stock
Cayenne pepper to taste
1 tsp salt
1 tbs worcestershire sauce
1/2 tsp fresh thyme
1 qt drained and chopped oysters reserve liquor
1/3 c sherry
1 c heavy cream
1/2 c milk

In a heavy 4-quart pot melt the butter over medium heat.
Add the green onion, celery, and garlic and saute' until soft.
Add the artichokes.
Sprinkle the mixture with the flour and stir to coat the vegetables
well, but do not let the flour brown.
Gradually add the stock, stirring constantly.
Add the cayenne, salt, Worcestershire sauce, and thyme.
Simmer the mixture, covered, for 1 hour.
Add the oysters, oyster liquor, and sherry and simmer for 10 minutes. Do
not allow the soup to boil.
Stir in the cream and milk.
Cool and refrigerate for at least 8 hours.
Before serving, heat the soup slowly over low heat.
Serves 8 bowls or 16 cups

The late Chef Warren LeRuth