This recipe makes a pot of soup big enough to feed a crowd and can be scaled down as needed. In her cookbook, “Mosquito Supper Club,” Melissa M. Martin, the owner of the New Orleans restaurant of the ...

BATON ROUGE, La. (WAFB) - It is difficult to find an early restaurant menu from New Orleans that does not feature a milk-based oyster soup, appetizer or entrée. In days gone by, rather than cooking ...

In a medium soup pot melt butter over medium heat, then add green onions, garlic, celery and white onion, and cook while stirring for 3-4 minutes. Add Cajun seasoning and stir for another 2 minutes.

“Soup is a warm way of getting to know a culture and its people,” writes cookbook author Pati Jinich. She calls this vivid soup made with oysters and chipotles in adobo one of her all-time favorites.

This season's best soup recipes include refreshing chilled pea soup, earthy scallion-mushroom soup, a stew full of spring ...

Use any white bean, dried or canned. You can make it with turkey or chicken. For more heat, add the jalapeno. Makes 6 to 8 servings. Recipe is by Judy Walker. 1 tablespoon oil 1 onion, chopped 1 rib ...

1. In a medium saucepan bring the water to a boil. Add the oysters and cook for 3 minutes. Remove oysters with a slotted spoon and reserve 3 cups of liquid. 2. In a Dutch oven over medium heat, cook ...

Pat S., who now lives in Texas, grew up in New Orleans and has shared a "cherished recipe for Artichoke and Oyster Soup I got about 40 years ago by batting my eyelashes at the chef." She can't ...