Real Recipes From Real Home Cooks ®

broccoli mushroom chowder

(1 rating)
Recipe by
Pamela Thompson
Columbus, OH

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.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For broccoli mushroom chowder

  • 1 lb
    fresh broccoli
  • 8 oz
    fresh mushrooms
  • 8 oz
  • 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
  • 1/4 tsp
    white pepper
  • 1/4 tsp
    tarragon leaves crushed

How To Make broccoli mushroom chowder

  • 1
    Clean 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.
  • 2
    Rinse and slice mushrooms.
  • 3
    Melt 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.
  • 4
    Heat but do not boil.