broccoli mushroom chowder
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.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 pound fresh broccoli
- 8 ounces fresh mushrooms
- 8 ounces butter
- 1 cup flour, sifted
- 1 quart chicken stock ( fresh, canned, or made with 5 bouillon cubes dissolved in 4 c. hot water)
- 1 quart half and half
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon tarragon leaves crushed
How To Make broccoli mushroom chowder
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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.
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Step 2Rinse and slice mushrooms.
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Step 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.
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Step 4Heat but do not boil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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