Broccoli/mushroom chowder
8 servings
Ingredients
| Quantity | 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. |
Directions
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.