Broccoli Mushroom Chowder - cooking recipe

Ingredients

1 lb. fresh broccoli
8 oz. fresh mushrooms, sliced
8 oz. butter
1 c. flour
1 qt. chicken stock
1 qt. half and half
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. tarragon leaves
8 oz. Velveeta or similar cheese

Preparation

Cut broccoli into 1/2-inch pieces.
Steam in 1/2 cup water until tender; do not drain.
Set aside.
Melt butter in large pot and add flour to make a roux.
Cook 2 minutes.
Add chicken stock, stirring with wire whisk and bring to boil.
Turn heat to low. Add broccoli, sliced mushrooms, half and half, spices and cheese. Heat, but do not boil.