Broccoli/Mushroom Chowder

2 lb Fresh broccoli

8 oz Fresh mushrooms

1 c Butter

1 c Flour

4 c Chicken broth

4 c Half and half

1 t Salt (optional)

1/4 ts White pepper

1 t Tarragon leaves, crushed.

This recipe was submitted to Country Woman by Lorrie Arthur and it is delicious. Clean and cut broccoli into 1/2 inch pieces. Steam in 1/2 cup water until tender/crisp (I nuke them for 3 to

4 minutes) do not drain. Set aside. Clean and slice

mushrooms. In a large pan over medium heat, melt butter; add flour to make a roux. Cook, stirring constantly, for 2 to 4 minutes; do not let brown. Stir in chicken broth; bring just to a boil. Turn heat to low; add broccoli, mushrooms, half-and-half and seasonings. Heat through but do not boil. Makes 8 servings. NOTE: This recipe works well cut in half. Last night I made it using broccoli and mushrooms that had been taking up space in the reefer for awhile and were rubbery. Still tasted great. I usually serve with fresh bread (made of course in my bread machine.) Posted by Dianna Marquardsen. Courtesy of Fred Peters.