Broccoli/mushroom chowder

 
                         BROCCOLI/MUSHROOM CHOWDER
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Fresh broccoli
    8       oz           Fresh mushrooms
    1       c            Butter
    1       c            Flour
    4       c            Chicken broth
    4       c            Half and half
    1       t            Salt (optional)
      1/4   ts           White pepper
    1       t            Tarragon leaves, crushed.
 
   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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