Oyster Artichoke Soup

I’m so glad that a friend of mine recently asked me to make her a batch of this comforting soup. It’s easy to prepare and perfect for a rainy day like today. I didn’t know this soup even existed until I move to New Orleans. The delicate flavor of thyme pairs well with oysters that are poached in the creamy base. Serve with a salad and crusty French bread and you’re all set. If you try this recipe share it with me on Instagram at @y_delicacies. I’d like to see your version.


Oyster Artichoke Soup


Servings: 8-10

½ cup butter 

1 large onion, diced

2 cups (about 8 oz.) mushrooms, sliced

6 cloves garlic, minced

3 Tablespoons all-purpose flour

3 cups whole milk

1 cup oyster liquor

2 14-oz cans artichokes, drained and coarsely chopped

1 cup green onions, chopped

¼ cup parsley, chopped

3 Tablespoons Worcestershire sauce

1 Tablespoon sherry

1 Tablespoon fresh thyme leaves

2 teaspoon kosher salt

1  teaspoon black pepper

1 teaspoon Tabasco pepper

½  teaspoon white pepper

2 8-oz oyster containers (about 2 dozen oysters) drained and oyster liquor reserved

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.