Oyster Artichoke Soup

2 cans cream of celery soup
2 cans cream of mushroom soup
3 cans artichoke hearts, chopped
2 doz. raw oysters, cut in pieces
1/2 stick butter
Chopped parsley
4 chopped green onions

Strain artichoke hearts. Keep water from artichokes and oysters. Set aside. Melt butter, saute onions and parsley. Add soups. Mix and add juice from artichoke and oysters. Add chopped artichoke hearts. Stir, salt and pepper to taste. Cook for five minutes and add oysters. Cook until oysters are cooked. (Oysters curl up on ends, and soup is creamy).