Broccoli Mushroom Chowder Recipes

BROCCOLI MUSHROOM CHOWDER

Steps:

• Clean and cut broccoli into 1/2 inch pieces.
• Steam in 1/2 cup water.
• Do not drain; set aside.
• wash and slice mushrooms.
• Melt butter in saucepan over medium heat.
• Add flour, cook 2 to 4 minutes.
• Add chicken stock, stirring with wire whip and bring to boil.
• Turn heat to low.
• Add broccoli, half and half and spices.
• Heat, but do not boil.

BROCCOLI CHOWDER WITH CHEDDAR TOASTS

Steps:

• Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
• Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
• Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.

BROCCOLI CHOWDER

Steps:

• In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.

BROCCOLI MUSHROOM CHOWDER

Steps:

• 1. 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.
• 2. Rinse and slice mushrooms.
• 3. 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.
• 4. Heat but do not boil.

BROCCOLI/MUSHROOM CHOWDER

Steps:

• 1. Clean and cut broccoli into 1/2 inch pieces.
• 2. Steam in 1/2 cup water until tender/crisp (can also microwave them for 3 to 4 minutes) do not drain; Set aside.
• 3. Clean and slice mushrooms.
• 4. In a large pan over medium heat, melt butter; saute onions and mushrooms for a minute or two; add flour to make a roux.
• 5. Cook, stirring constantly, for 2 to 4 minutes; do not let brown.
• 6. Stir in chicken broth; bring just to a boil.
• 7. Turn heat to low; add broccoli, chicken, half-and-half and seasonings. You can use an immersion blender at this point to incorporate ingredients a bit.
• 8. Heat through but do not boil. Test for seasonings. Garnish with crumbled bacon and cheese if desired.

CREAMY BROCCOLI MUSHROOM SOUP

Steps:

• In a stock pot, heat the oil and add the onion, cooking until translucent, then add the thyme and garlic.
• Season with salt, freshly ground black pepper, cayenne pepper and thyme leaves, and immediately add the stock; stir.
• Bring stock to a boil, and add broccoli and mushrooms. Cover, lower heat to simmer and cook, stirring occasionally, for about 10-15 or until broccoli becomes tender (depends on the size of the broccoli pieces).
• Whisk flour and paprika into a small bowl along with the evaporated milk. Stir into soup, and raise heat, stirring constantly. When soup comes to a boil, if your soup is thick as you like it finish by adding the cream and removing from heat. If it's a little thin for you, whisk some more flour in the heavy cream and add that, stirring until it boils and thickens.

MUSHROOM & BROCCOLI SOUP

Steps:

• Cut broccoli florets into bite-sized pieces. Peel and chop stalks., In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan., In same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are softened, 25-30 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in florets and mushrooms; bring to a boil. Reduce heat to medium; cook until broccoli is tender, 8-10 minutes, stirring occasionally. Stir in lemon juice.