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  Recipe Home » Soups » Broccoli/Mushroom Chowder
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  Broccoli/Mushroom Chowder
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 185
Ingredients:
2 lb Fresh broccoli
8 oz Fresh mushrooms
1 cup Butter
1 cup Flour
4 cup Chicken broth
4 cup Half and half
1 tsp Salt (optional)
1/4 tsp White pepper
1 tsp Tarragon leaves, crushed.
Instructions:
This recipe was submitted to Country Woman by Lorrie Arthur and it is
delicious.

Clean and cut broccoli into 1/2 inch pieces. Steam in 1/2 cup water
until tender/crisp (I nuke them for 3 to 4 minutes) do not drain. Set
aside. Clean and slice mushrooms. In a large pan over medium heat,
melt butter; add flour to make a roux. Cook, stirring constantly,
for 2 to 4 minutes; do not let brown. Stir in chicken broth; bring
just to a boil. Turn heat to low; add broccoli, mushrooms,
half-and-half and seasonings. Heat through but do not boil.

Makes 8 servings.

NOTE: This recipe works well cut in half. Last night I made it using
broccoli and mushrooms that had been taking up space in the reefer for
awhile and were rubbery. Still tasted great. I usually serve with
fresh bread (made of course in my bread machine.)

Posted by Dianna Marquardsen. Courtesy of Fred Peters.
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