Broccoli Mushroom Chowder


1 pound Broccoli stems
1 tablespoon Tarragon plus 1 tsp.
3 cups Chicken stock
1/2 teaspoon Nutmeg
4 tablespoons Butter
1/2 teaspoon White pepper
2 pounds Fresh broccoli florets -- cut
1/2 teaspoon Garlic powder
Into 1/2 inch pieces
2 cups Cream
1/2 pound Sliced mushrooms
4 tablespoons Dijon mustard
1/2 pound Minced onion
1/4 teaspoon Tabasco
2 tablespoons Flour


Cook broccoli stems in stock until very tender; remove from stock and puree, reserve stock. Pass the puree through a sieve to remove any woody stems. Melt 2 tbs of the butter in a saucepan; add florets, mushrooms and onions and saute until tender. In a separate pan, melt the remaining 2 tbs of butter and stir in the flour; set aside. Bring reserved stock to boil and add butter/flour mixture, tarragon, nutmeg, pepper and garlic powder. Add florets, mushrooms and onion mixture to boiling stock. Stir in broccoli puree; lower heat and add cream and cook 5 minutes. Stir in mustard and tabasco after soup has stopped boiling.

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