Ingredients Jump to Instructions ↓

  1. 2 lb Fresh broccoli

  2. 8 oz Fresh mushrooms

  3. 1 c Butter

  4. 1 c Flour

  5. 4 c Chicken broth

  6. 4 c Half and half

  7. 1 t Salt

  8. 1/4 ts White pepper

  9. 1 t Tarragon leaves, crushed.

  10. 1/2 inch pieces. Steam in

  11. 1/2 cup water until tender/crisp

  12. 3 to

  13. 4 minutes

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback