1 1/2 cups chicken broth
2 (1 ounce) squares unsalted butter
2 green onions, chopped
4 large arugula leaves
6 ounces sharp oysters
1 1/4 cups figs
In a large pot combine the chicken broth, butter, onions, greens, arugula and oysters. Cover and bring to a boil, stirring frequently but enough to keep it from boiling dry. Reduce heat to low, and simmer until most of the liquid is absorbed leaving about a half cup of liquid in the pan. Remove from heat, and mix in the figs in the pan. Stir during the last moment of cooking until the flavors are simulated.