Yield: 8 servings
|2 pounds||Fresh broccoli|
|8 ounces||Fresh mushrooms|
|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.