Broccoli/mushroom Chowder

Servings: 8
Ingredients:

2 lb Fresh broccoli
8 oz Fresh mushrooms
1 c  Butter
1 c  Flour
4 c  Chicken broth
4 c  Half and half
1 ts Salt (optional)
1/4 ts White pepper
1 ts Tarragon leaves, crushed.

This recipe was submitted to Country Woman by Lorrie Arthur and it is
delicious.

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.

NOTE: This recipe works well cut in half. Last night I made it using
broccoli and mushrooms that had been taking up space in the reefer for
awhile and were rubbery. Still tasted great. I usually serve with fresh
bread (made of course in my bread machine.)

Posted by Dianna Marquardsen. Courtesy of Fred Peters.