Ingredients:
1 pound fresh broccoli
8 oz. fresh mushrooms
8 oz. butter
1 Cup sifted flour
1 quart chicken stock ( I used homemade)
1 quart of half and half ( I used 1 can of evaporated milk, use the rest of whole milk or half and half to get the quart)
1 teaspoon kosher salt
1/8 teaspoon pepper
1/4 teaspoon tarragon leaves crushed**
Directions:
Clean and cut broccoli into 1/2 " pieces. Steam the broccoli for 5 minutes in 1/2 C. of boiling water until tender. Do not drain, set aside.
Rinse and slice mushrooms
Melt butter in a large heavy bottomed pan over medium heat. Add the flour to make a roux. Cook for 2-4 minutes. Add chicken stock stirring with a wire whisk. Bring to a boil and reduce the heat to low. Add broccoli, mushrooms, half and half, and spices.
Heat but do not boil
** I don't like tarragon and subbed thyme
This was another recipe that the mushrooms I bought were meant for something else. I'm so glad I made this one. It's excellent. Will make again.
Added note: the flowers were pop outs. I was wondering what they were like and Nancy sent them to me for Mothers Day
* copycat recipe
You always seem to find something else to do with the things meant for something else. This shows what a great cook you are. I am not a fan of mushrooms or broccoli, but I am sure it was a great one. I have lots of flower pop outs, they are so nice.
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