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Broccoli Mushroom Chowder

Serves 8

1 lb. fresh broccoli
8 oz. fresh mushrooms
8 oz. butter
1 c. flour, sifted
1 qt. chicken stock (may use canned stock 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. tarragon leaves, crushed

Clean and cut broccoli into 1/2 in. pieces. Steam in 1/2 c. water until tender. Do not drain. Set aside. Wash and slice mushrooms. Melt butter in saucepan over med. heat. Add flour. Cook for 2-4 minutes. Add chicken stock, stirring with a wire whisk and bring to a boil. Reduce heat to low. Add broccoli, mushrooms, half and half and spices. Heat, but do not boil.

Mary Sue Collins

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