BROCCOLI MUSHROOM CHOWDER

Pamela Thompson

By
@spinetingler

Does anyone remembers the Department Store - Lazarus, which is now owned by Macy's? I grew up going there and always would have lunch when shopping. They had the best Broccoli Mushroom chowder ever! When I started cooking, I was thrilled to find they finally shared the recipe. The tarragon spice gives it a perfect compliment. It is scrumptious.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

1 lb
fresh broccoli
8 oz
fresh mushrooms
8 oz
butter
1 c
flour, sifted
1 qt
chicken stock ( fresh, canned, or made with 5 bouillon cubes dissolved in 4 c. hot water)
1 qt
half and half
1 tsp
salt
1/4 tsp
white pepper
1/4 tsp
tarragon leaves crushed

Step-By-Step

1Clean and cut broccoli into 1/2 " pieces. Steam the broccoli for 5 minutes in 1/2 C. of boiling water until tender. Do not drain, set aside.
2Rinse and slice mushrooms.
3Melt butter in a large heavy bottomed pan over medium heat. Add the flour to make a roux. Cook for 2-4 minutes. Add chicken stock stirring with a wire whisk. Bring to a boil and reduce the heat to low. Add broccoli, mushrooms, half and half, and spices.
4Heat but do not boil.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American