1/2 pt. heavy whipping cream
1 pt. half & half
1/2 pt. whole milk
1/2 c. all-purpose flour
1 tbsp. white pepper and salt
4 tbsp. lemon
5 oz. carrots, onions, celery, chopped real fine
1/4 lb. butter
8 oz. fresh oyster
8 oz. artichokes, canned

To begin, combine steps 1-3. Let milk get very hot, but do not boil. Add liquid form the oyster to the milk, then whip vigorously. Let simmer 20 minutes, then let the butter simmer. Add the flour. Let the roux set for 5 minutes, then add the vegetables until tender. Add oyster and artichokes about 3 more minutes. Then add all ingredients to stock. Cook on low fire, 30-40 minutes. Serves 5.