Summary
Yield | |
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Source | Jackee McKnight (1997) |
Prep time | 30 minutes |
Cooking time | 45 minutes |
Total time | 1 hour, 15 minutes |
Ingredients
1 lb
broccoli (fresh or frozen) 8 oz
mushrooms (fresh) 8 oz
butter 1 c
flour 1 q
chicken broth/stock 1 q
half & half 1 t
salt 1⁄4 t
white pepper 1⁄4 t
tarragon (crushed)Instructions
Cut broccoli into 1/2 inch cubes and slice mushrooms. Steam both vegetables using 1/2 cup of water; reserve all juices. Make a roux by melting butter, adding flour and cooking for about 4 minutes. Add reserved stock, liquid and half & half and bring to a boil. Add steamed broccoli and mushrooms and cook until heated through. Yield: approximately 3 quarts.