Drain oysters, reserve 1/4 cup juice and set aside. In a large saucepan sprayed with nonstick cooking spray, saute green onions for 3 minutes.
Add reserved oyster juice, clam juice, parsley, thyme and red pepper.
Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes.
In a bowl gradually add milk to flour, stirring with a wire whisk until blended Add to soup.
Cook over medium heat six minutes or until thick, stirring constantly. Stir in oysters and artichoke hearts. Cook 3 minutes.
Pour into bowls add pepper and serve.
Makes 7 1-cup servings.
by: Laura Creaville, June 2001 Joe Weider's Muscle & Fitness
109 calories; 9 g protein; 15 g carbohydrates; 1.4 g fat
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