Broccoli Mushroom Chowder - cooking recipe

Ingredients

8 oz. broccoli (fresh)
4 oz. mushrooms (fresh)
4 oz. butter
1/2 c. flour, sifted
1 pt. chicken stock
1 pt. half and half
1/2 tsp. salt
1/8 tsp. white pepper
1/8 tsp. tarragon leaves

Preparation

Clean and cut broccoli into 1/2-inch pieces.
Steam in 1/2 cup 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 for 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.