Ingredient
2 lb Fresh broccoli
8 oz Fresh mushrooms
1 cup Butter
1 cup Flour
4 cup Chicken broth
4 cup Half and half
1 tsp Salt (optional)
1/4 tbsp White pepper
1 tbsp Tarragon leaves, crushed.
Preparation
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.
The tarragon spice gives it a perfect compliment. It is scrumptious.
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