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964572 -- BROCCOLI - MUSHROOM CHOWDER
1 lb. broccoli, fresh
8 oz. mushrooms, fresh
8 oz. butter
1 c. flour, sifted
1 qt. chicken stock
1 qt. half & half
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. tarragon leaves, crushed
Clean and cut broccoli into 1/2 inch pieces. Steam in 1/2 cup of water until
tender. Do not drain. Set aside. Wash and slice mushrooms. Melt butter in
saucepan over medium heat. Add flour to make a roux. Cook 2 to 4 minutes. Add
chicken stock, stirring with a wire whip and bring to a boil. Turn heat to low.
Add broccoli, mushrooms, half and half, and spices. Heat, but do not boil.
*Chicken stock: Use homemade, canned or 4 bouillon cubes dissolved in 1 quart
of water.
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