Broccoli/mushroom Chowder Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Fresh broccoli,
8 ounce: Fresh mushrooms,
1 cup: Butter,
1 cup: Flour,
4 cup: Chicken broth,
4 cup: Half and half,
1 tsp: Salt, optional
1/4 tsp: White pepper,
1 tsp: Tarragon leaves, crushed.
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp