Broccoli/mushroom chowder

Yield: 8 servings

Measure Ingredient
2 pounds Fresh broccoli
8 ounces Fresh mushrooms
1 cup Butter
1 cup Flour
4 cups Chicken broth
4 cups Half and half
1 teaspoon Salt (optional)
¼ teaspoon White pepper
1 teaspoon Tarragon leaves, crushed.

This recipe was submitted to Country Woman by Lorrie Arthur and it is delicious.

Clean and cut broccoli into ½ inch pieces. Steam in ½ 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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