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Mushroom & Broccoli Chowder

Serves 6

 

Ingredients

250g broccoli, fresh

450g mushrooms, fresh

25g butter

30g flour, sifted

1L chicken or vegetable stock

1L sour cream (or low fat cream)

5ml salt

2ml white pepper

2ml tarragon leaves, chopped

 

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. Whilst the broccoli steams, wipe and slice the mushrooms.

3 Melt the butter in a saucepan over medium heat and add flour to this and stir to form a roux. Allow the roux to cook for 2 minutes, stirring all the while, then gradually add the chicken or vegetable stock and reserved broccoli water, stirring with a whisk and gently bring to a boil.

4 Turn heat to 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.