Recipes
Broccoli Mushroom Chowder Yields 6 – 8 servings 1 lb . fresh broccoli 1 qt . half & half 8 oz . fresh mushrooms 1 tsp . salt 8 oz . butter ¼ tsp . white pepper 1 C . flour , sifted ¼ tsp . tarragon leaves crushed 1 qt . Chicken stock , or use Canned or 4 bouillon cubes Dissolved in 1 qt . water
Clean and cut broccoli into ½-inch pieces . Steam in ½ C . of water until tender . Do not drain . Set aside . Wash and slice mushrooms .
Melt butter in saucepan over medium heat . Add flour to make a roux . Cook 2 – 4 minutes .
Add Chicken stock , stirring with a whisk , and bring to a boil . Reduce heat to low . Add broccoli , mushrooms , half & half and spices . Heat , but do not boil . From Lazarus recipe files . Not in business anymore .
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