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Broccoli/Mushroom Soup

Ingredients

  • 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-1/4 tsp. pepper
  • 1 tsp. Tarragon leaves, crushed
  1. Cut broccoli into 1/2 inch pieces. Steam in 1/2 cup water until tender-crisp. Do not drain.
  2. Over medium heat, melt butter, then add flour to make a roux. Cook stirring constantly for 2-4 minutes; do not let brown.
  3. Stir in chicken broth-bring just to a boil. Turn heat to low, and add sliced mushroom, broccoli, half and half, and seasonings. Heat through but do not boil

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