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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