3 dozen oysters with liquid
1/4 C. butter
1/2 C. chopped green onions
1/2 lb. sliced fresh mushrooms
2 T. flour
2 C. milk
1 (4 1/2 oz.) jar marinated artichoke hearts, drained and chopped
2 T. lemon juice
1/2 tsp. garlic powder
2 dashes Tabasco
Salt and pepper to taste
2 egg yolks, beaten
Pinch of grated nutmeg

Place oysters with liquid in skillet or Dutch oven. Simmer over low heat
until edges curl. Remove oysters with slotted spoon (reserving liquid)
and chop thoroughly. Combine butter with oyster liquid and heat. Add
onions and sauté for 5 minutes.

Stir in mushrooms. When mushrooms begin to turn brown, sprinkle with
flour and cook 3 minutes longer.

Slowly pour in milk, stirring constantly. When milk begins to simmer,
add chopped oysters, artichoke hearts, lemon juice, garlic powder,
Tabasco, salt and pepper. Be careful not to boil! At this point, soup
can be refrigerated until ready to serve.

Just before serving, mix egg yolks with 1/2 cup of the soup mixture.
Combine with soup and heat until just hot and eggs are safely cooked
through. Sprinkle with a pinch of nutmeg and serve.

Yields 6 servings.

B-man :wink: