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Broccoli Mushroom Chowder


2 pounds of fresh broccoli, cut into 1/2 inch pieces
1/2 cup of water
8 ounces of mushrooms
1 cup of butter or oleo
1 cup of flour
4 cups of chicken broth
4 cups of half & half
1 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of tarragon leaves, crushed


Clean and cut fresh broccoli into 1/2 inch pieces. Steam in 1/2 cup water; do not drain. Clean and slice 8 ounces of mushrooms. Melt 1 cup butter or oleo over low heat. Add 1 cup flour to make a roux. Cook, stirring constantly, 2 to 4 minutes; do not let brown. Stir in 4 cups chicken broth, mushrooms, 4 cups half and half, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon crushed tarragon leaves. Heat through, but do not boil. Serves 8.

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