2 lb fresh broccoli
8 oz fresh mushrooms
1 cup butter
1 cup flour
4 cup chicken broth
4 cup half and half
1 tsp salt (optional)
1/4 tsp white pepper
1 tsp tarragon leaves, crushed.
Directions
This recipe was submitted to Country Woman by Lorrie Arthur and it is
delicious.
Clean and cut broccoli into 1/2 inch pieces. Steam in 1/2 cup water
until tender/crisp (I nuke them for 3 to 4 minutes) do not drain. Set
aside. Clean and slice mushrooms. In a large pan over medium heat,
melt butter; add flour to make a roux. Cook, stirring constantly,
for 2 to 4 minutes; do not let brown. Stir in chicken broth; bring
just to a boil. Turn heat to low; add broccoli, mushrooms,
half-and-half and seasonings. Heat through but do not boil.
Makes 8 servings.
NOTE: This recipe works well cut in half. Last night I made it using
broccoli and mushrooms that had been taking up space in the reefer for
awhile and were rubbery. Still tasted great. I usually serve with
fresh bread (made of course in my bread machine.)
Posted by Dianna Marquardsen. Courtesy of Fred Peters.
Servings: 8 servings
Broccoli/Mushroom Chowder Recipe brought to you by Recipe Ideas
Categories: Mushroom; Soup; Vegetable
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into ancient history, certainly as far into history as ancient Egypt, and possibly even further. In practice though, these, early cookbooks were just very basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to experts is a collection of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius created a collection of scripts describing recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the early Romans made use of many aromatic flavors, including some familiar names such as basil, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the holy lands, such as rosemary and coriander. The introduction of these new tastes prompted a surge in recipe manuscripts, some of which are kept safe in private libraries. During the following few centuries, the rich families of Europe competed with each other to lay on the most exotic meals, and consequentially cooks and their recipe collections became highly prized. However, it wasn`t until the 1800s that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the advent of the 1900s, cooking publications are in high demand, mostly due to better eduction, more spare time and disposable income. |
We hope you enjoy this Broccoli_Mushroom Chowder recipe.
