Oyster and Artichoke Soup
1 can Campbell’s Cream of Mushroom Soup
1 can Campbell’s Cream of Celery Soup
1 package (16 oz) beef broth
1 c. heavy whipping cream
1/4 tsp. tarragon
1/4 tsp. rosemary
3 (14 oz.) cans quartered artichoke heart, with juice
2 (8 oz.) cans oysters, with juice
1/4 tsp. black pepper
1 medium size yellow onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
3 tsp. minced garlic
1/2 stick butter
1/2 tsp. salt
Melt butter. Saute celery, onion, bell pepper and garlic in butter. When onions are translucent, add cans of soup, beef broth, and whipping cream.
Let warm on low-medium heat (10-20 minutes). Add artichokes to soup.
Now, add herbs, salt, and pepper. Taste. Add more if needed. Cook for 10 minutes on medium heat.
Add oysters (chopped or whole) and juice of oysters. Cook for 10 more minutes on medium heat.