Oyster and Artichoke Soup

Melt 5 tablespoons butter in a large heavy-bottomed pot over medium heat. Add the chopped green onions, celery, and pressed garlic; sauté for 5–7 minutes until the vegetables soften and become fragrant.

Sprinkle 1½ tablespoons flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and form a light roux.

Pour in the canned chicken broth, reserved oyster liquor, and ¼ cup vermouth, stirring well to incorporate the roux and eliminate lumps.

Add the quartered artichoke hearts, cayenne, salt, Worcestershire sauce, and thyme. Bring the soup to a gentle simmer.

Simmer uncovered for 10–12 minutes to allow the flavors to develop and the broth to reduce slightly.

Stir in the milk and half-and-half, heating through gently without bringing to a boil to prevent the cream from breaking.

Add the chopped oysters and simmer gently for 2–3 minutes just until the oysters are heated through and the edges begin to curl slightly.

Taste the soup and adjust seasoning with additional salt, cayenne, or Worcestershire as needed. Ladle into warmed bowls and serve immediately.