Broccoli & Mushroom Chowder

• 2 lbs fresh broccoli
• 12 cup water
• 1 cup butter or 1 cup margarine
• 1 cup flour
• 4 cups chicken broth
• 4 cups half-and-half
• 8 ounces fresh mushrooms, sliced
• 1 teaspoon salt
• 14 teaspoon white pepper
• 14 teaspoon tarragon leaf, crushed

1. Cut the broccoli into 1/2 inch pieces.
2. Steam in water until crisp yet tender, do not drain.
3. Set aside.
4. In a large pan over medium heat, melt butter and then add flour, Cook stirring constantly, for 2 - 4 minutes.
5. Do not Brown.
6. Stir in chicken stock broth and bring to a boil.
7. Turn heat to low, add half-and-half, mushrooms, broccoli and seasonings to the liquid.
8. Heat through but do not boil.
9. Serve immediately.

broccoli, water, butter, flour, chicken broth, mushrooms, salt, white pepper, tarragon leaf

Taken from www.food.com/recipe/broccoli-mushroom-chowder-459042 (may not work)