Broccoli/Mushroom Chowder
Submitted by Aries
Creamy broccoli mushroom chowder made with a buttery roux, half-and-half, and a hint of tarragon. A rich, warming soup that comes together in 30 minutes.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minTwo pounds of fresh broccoli, half a pound of mushrooms, and a whole cup of butter. This chowder does not mess around.
A blonde roux gives the base its silky body, then chicken broth and half-and-half turn it into something luxuriously thick.
Crushed tarragon is the quiet star here, adding an anise-like note that lifts the earthy mushrooms and makes the whole bowl taste like it came from a French countryside kitchen.
Kitchen Tips
- Keep the roux blonde, not brown. Stir constantly for 2 to 4 minutes and watch the color closely
- Steam the broccoli just until tender-crisp. It softens more once it hits the hot chowder
- Never let it boil after adding the half-and-half, or the cream may curdle and the texture will suffer
- Fresh tarragon works too. Use about a tablespoon, chopped, and add it right at the end
Ingredients
Directions
Clean and cut broccoli into ½ inch pieces.
Steam in ½ 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.
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