Broccoli-Mushroom Chowder Recipe

Name: Broccoli-Mushroom Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb. broccoli; 1/2 c. water; 8 oz. fresh mushrooms; 8 oz. butter; 1 c. sifted flour; 1 qt. chicken stock (use canned, homemade or 4 bouillon cubes dissolved in 1 qt. water); 1 qt. half and half; 1 tsp. salt; 1/4 tsp. white pepper; 1/4 tsp. crushed tarragon leaves

Servings: persons

1 lb. broccoli
1/2 c. water
8 oz. fresh mushrooms
8 oz. butter
1 c. sifted flour
1 qt. chicken stock (use canned, homemade or 4 bouillon cubes dissolved in 1 qt. water)
1 qt. half and half
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. crushed tarragon leaves

1
Clean and cut broccoli into 1/2-inch pieces.
2
Steam until tender.
3
Do not drain.
4
Set aside.
5
Wash and slice mushrooms.
6
Heat butter in saucepan over medium heat.
7
Add flour to make a roux. Cook for 2 to 4 minutes.
8
Add chicken stock, stirring with wire whisk and bring to a boil.
9
Turn heat to low.
10
Add broccoli, mushrooms, half and half cream, salt, pepper and tarragon leaves. Heat but do not boil.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. broccoli, 1/2 c. water, 8 oz. fresh mushrooms, 8 oz. butter, and more.

Yes, Broccoli-Mushroom Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli-Mushroom Chowder

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