Kim, here is that soup recipe.

OYSTER AND ARTICHOKE SOUP

2 cans artichokes (not marinated), drained and coarsely chopped
8 tablespoons butter
1/2 cup finely minced onion
1 cup finely minced celery
2-3/4 cups chicken stock
Salt to taste
1/2 teaspoon each white, cayenne, and black pepper (may add more to taste)
2 cups heavy cream
1/2 gallon oysters, drained

LIGHT ROUX
1/3 cup butter
1/3 cup all-purpose flour
Melt 8 tablespoons butter in a large saucepan. Add onions and celery. Cook until tender but not browned. Add artichoke pieces and cook, stirring, until well mixed and hot.

Stir in stock, salt and peppers, and bring to a boil. Lower heat and simmer 15 minutes.

Meanwhile, melt 1/3 butter in small saucepan. Add flour and cook, stirring continuously, until roux is smooth and golden. Add the roux to the simmering soup and simmer for 5 minutes longer.

Add oysters and simmer until the edges of the oysters just curl. Don't overcook! Remove from heat and gradually stir in the cream. Serve immediately. This is a favorite recipe at our house. Served with hot french or Italian bread and a salad, it makes a meal. We usually halve the recipe, to serve three generously. A few dashes of Tabasco can be added to make a spicier dish, or Tabasco can be served on the side.