Broccoli/Mushroom Chowder
Yield
8 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
broccoli florets
fresh |
|
| 8 | ounces |
mushrooms
fresh |
|
| 1 | cup |
butter
|
|
| 1 | cup |
all-purpose flour
|
|
| 4 | cups |
chicken broth
|
|
| 4 | cups |
light cream (half&half)
|
|
| 1 | teaspoon |
salt
optional |
|
| ¼ | teaspoon |
white pepper
|
|
| 1 | teaspoon |
tarragon leaves
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
broccoli florets
fresh |
|
| 231.2 | ml/g |
mushrooms
fresh |
|
| 237 | ml |
butter
|
|
| 237 | ml |
all-purpose flour
|
|
| 946 | ml |
chicken broth
|
|
| 946 | ml |
light cream (half&half)
|
|
| 5 | ml |
salt
optional |
|
| 1.3 | ml |
white pepper
|
|
| 5 | ml |
tarragon leaves
crushed |
|
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.
