Broccoli Soup
- 1 cup (2 sticks) butter or margarine
- 1 cup all-purpose fl our
- 4 cups chicken broth
- 1 pound broccoli, cut into bite- sized pieces
- 8 ounces sliced mushrooms
- 4 cups half- and- half
- 1⁄4 teaspoon dried tarragon leaves, crushed
- 2 teaspoons salt
- 1⁄4 teaspoon white or black pepper
Instructions:
Be careful not to allow the soup to come to a full boil aft er the cream mixture is added. It will boil over and the cream may curdle.
- Place a Dutch oven over medium heat. Add the butter and when it is melted, whisk in the flour until well blended. Add the broth, whisking constantly, and increase the heat to medium- high. Bring the mixture to a boil, stirring frequently.
- Add the remaining ingredients and return the mixture just to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the broccoli is very tender, about 25 minutes.