Broccoli/Mushroom Chowder

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.