|
Ingredients:
1 lb. broccoli, fresh
8 oz. mushrooms, fresh
8 oz. butter
1 c. flour, sifted
1 qt. chicken stock
1 qt. half & half
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. tarragon leaves, crushed
Direction:
Clean and cut broccoli into 1/2
inch pieces. Steam in 1/2 cup of 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 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. *Chicken
stock: Use homemade, canned or 4 bouillon cubes dissolved in 1
quart of water.
***
For
Details about Ingredients , check your nearest American Store
|
