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.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]