Broccoli Soup Recipe
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1 cup (2 sticks) butter or margarine
1 cup all-purpose flour
4 cups chicken broth
1 pound broccoli, cut in bite-size pieces
8 ounces sliced mushrooms
4 cups half-and-half
¼ teaspoon dried tarragon leaves, crushed
2 teaspoons salt
¼ teaspoon white or black pepper
Instructions
1 cup all-purpose flour
4 cups chicken broth
1 pound broccoli, cut in bite-size pieces
8 ounces sliced mushrooms
4 cups half-and-half
¼ teaspoon dried tarragon leaves, crushed
2 teaspoons salt
¼ teaspoon white or black pepper
1. 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.
2. Add the remaining ingredients and return the mixture just to a boil. Reduce the heat and simmer, uncovered, until the broccoli is very tender, about or 25 minutes, stirring occasionally. Serves 8.
Tips from the Test Kitchen
2. Add the remaining ingredients and return the mixture just to a boil. Reduce the heat and simmer, uncovered, until the broccoli is very tender, about or 25 minutes, stirring occasionally. Serves 8.
Tips From Our Test Kitchen: Be careful not to allow the soup to come to a full boil after the cream mixture is added. It will boil over and the cream may curdle.
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