Broccoli Mushroom Chowder Recipes

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 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.

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.

SAUSAGE BROCCOLI CHOWDER

Steps:

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer. Set aside. , In a Dutch oven, cook broccoli and carrots in chicken broth until tender. Stir in sausage and mushroom mixture. Add the soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and cheese; heat through.

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 CHOWDER

Steps:

• Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 4-quart Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
• Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
• Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.

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.