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| RECIPE FOR BROCCOLI-MUSHROOM CHOWDER |
Title: Broccoli-mushroom Chowder
Serves: 8
Ingredients:
| 2.00 | lb | Fresh broccoli | | 8.00 | oz | Fresh mushrooms | | 1.00 | c | Butter | | 1.00 | c | Flour | | 4.00 | c | Chicken broth | | 4.00 | c | Half and half | | 1.00 | ts | Salt (optional) | | 0.25 | ts | White pepper | | 1.00 | ts | Tarragon leaves, crushed. |
Instructions:
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.
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