Mushroom and broccoli chowder

Mushroom and broccoli chowder, USA


For 6

You will need...

  • 450 g Mushrooms, fresh
  • 250 g Broccoli, fresh
  • 250 g Butter
  • 300 g Flour, sifted
  • 1 l Chicken stock
  • 1 l Sour cream (or low fat cream)
  • 5 ml Salt
  • 2 ml White pepper
  • 2 ml Tarragon leaves, chopped

Mushroom and broccoli chowder Method

  1. Clean and cut broccoli into 1cm pieces.
  2. Steam these in a steamer until just tender (about 10 minutes). Set aside and reserve 200ml of the steaming liquid.
  3. Whilst the broccoli steams wipe and slice the mushroom.
  4. Melt the butter in saucepan over medium heat and add flour to this and stir to form a roux. 
  5. Allow the roux to cook for 2 minutes, stirring all the while then gradually add the chicken stock, stirring with whisk and gently bring to a boil.
  6. Turn heat the low then add the broccoli, mushrooms, sour cream and spices. Allow to heat through, but do not boil. Serve as soon as the soup is hot.
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