Title: Broccoli/mushroom Chowder
Categories: Soup Vegetable
Yield: 8 Servings

2	lb	Fresh broccoli
8	oz	Fresh mushrooms
1	c	Butter
1	c	Flour
4	c	Chicken broth
4	c	Half and half
1	ts	Salt (optional)
1/4	ts	White pepper
1	ts	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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