Ingredients:
- 1 lb. broccoli, fresh
- 8 oz. mushrooms, fresh
- 8 oz. butter
- 1 c. flour, sifted
- 1 qt. chicken stock
- 1 qt. half & half
- 1 tsp. salt
- 1/4 tsp. white pepper
- 1/4 tsp. tarragon leaves, crushed
Instructions:
Clean and cut broccoli into 1/2 inch pieces. Steam in 1/2 cup of water until tender. Do not drain. Set aside.
Wash and slice mushrooms. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook 2 to 4
minutes. Add chicken stock, stirring with a wire whip and bring to a boil. Turn heat to low. Add broccoli,
mushrooms, half and half, and spices. Heat, but do not boil. *Chicken stock: Use homemade, canned or 4 bouillon
cubes dissolved in 1 quart of water.
