Broccoli Mushroom Chowder

Before Lazarus became Macy's, they had restaurants and they were really good!! The ladies would gather there at noon to lunch until there were long lines. It was not uncommon to see them picking up buckets of soup and the coveted broccoli casserole to serve at the local luncheons and card parties.

This chowder was the restaurants all day every day signature soup. Those of us who worked there ordered it and enjoyed it daily. Each day they made this and one other soup that was prepared in rotation fresh each morning. They were some of the best soups I have ever enjoyed and I am happy to have gotten all of their recipes. This soup recipe is adapted from their Lazarus cookbook.

I am happy to report Brian thought the soup was GREAT last night for diner! It did hit the spot in the midst of the cold and wind and rain.

Here is what you need to make it.

1 pound fresh broccoli
8 oz. fresh mushrooms
8 oz. butter
1 C. sifted flour
1 quart chicken stock ( fresh, canned, or made with 5 bouillon cubes dissolved in 4 C. hot water)
1 quart of half and half ( I used 1 can of evaporated milk, 1/2 C. heavy cream, and the remaining amount milk to make a quart)
1 t. salt
1/4 t. white pepper ( I prefer black pepper)
1/4 t. tarragon leaves crushed

Clean and cut broccoli into 1/2 " pieces. Steam the broccoli for 5 minutes in 1/2 C. of boiling water until tender. Do not drain, set aside.

Rinse and slice mushrooms.

Melt butter in a large heavy bottomed pan over medium heat. Add the flour to make a roux. Cook for 2-4 minutes. Add chicken stock stirring with a wire whisk. Bring to a boil and reduce the heat to low. Add broccoli, mushrooms, half and half, and spices.

Heat but do not boil. Yields 8 servings.