BROCCOLI MUSHROOM CHOWDER

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

1. 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.

2. Clean and slice mushrooms.

3. 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.

4. Stir in chicken broth; bring just to a boil. Turn heat to low; add broccoli, mushrooms, half-and-half and seasonings.

5. Heat through but do not boil.

Makes 8 servings.

The tarragon spice gives it a perfect compliment. It is scrumptious.

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