Broccoli-Mushroom Chowder - cooking recipe

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

Preparation

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