Broccoli and Mushroom Chowder Recipe

Origin: America Period: Traditional

How to Make: Broccoli and Mushroom Chowder

Ingredients

450g broccoli, fresh
250g mushrooms, fresh
250g butter
300g flour, sifted
1l chicken stock
1l sour cream (or single cream)
1 tsp salt
1/4 tsp white pepper
1/4 tsp tarragon leaves, crushed

Broccoli and Mushroom Chowder Preparation:

Method:

Clean and cut broccoli into 1cm pieces. Steam these in a steamer until just tender (about 10 minutes). Set aside and reserve 200ml of the steaming liquid. Meanwhile wash and slice the mushrooms.

Melt the butter in saucepan over medium heat add flour to this and stir to form a roux. Allow to cook for 2 minutes, stirring all the while then add the chicken stock, stirring with whisk and gently bring to a boil. Turn heat the to low then add the broccoli, mushrooms, sour cream and spices. Allow to heat through, but do not boil. Serve as soon as the soup is hot.

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