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
Food historians have proved the existance of recipes far back into distant history, at least as far as pharonic Egypt, and possibly even further. However, generally, these ancient recipes were just basic hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to historians are some clay tablets in ancient Sumerian describing the baking 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 blissful. As our culinary historical trip moves on a few more years we have some interesting books which date from the 1300s : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian food that is familiar to us all today, but instead recipes for the types of meals on the menus of the rich people of the period. During the succeeding few hundred years, the upper-class families of Europe strove to serve up the most exotic meals, and consequentially chefs and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes common in their social group. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Broccoli_Mushroom Chowder recipe.
