This Mushroom and Broccoli Chowder recipe is great for those rainy summer days
450g mushrooms, fresh
250g broccoli, fresh
300g flour, sifted
1l chicken stock
1l sour cream (or low fat cream)
2ml white pepper
2ml tarragon leaves, chopped
Clean and cut broccoli into 1cm pieces.
Steam these in a steamer until just tender (about 10 minutes). Set aside and reserve 200ml of the steaming liquid.
Whilst the broccoli steams wipe and slice the mushrooms.
Melt the butter in saucepan over medium heat and add flour to this and stir to form a roux.
Allow the roux to cook for 2 minutes, stirring all the while then gradually add the chicken stock, stirring with whisk and gently bring to a boil.
Turn heat the low then add the broccoli, mushrooms, sour cream and spices. Allow to heat through, but do not boil. Serve as soon as the soup is hot.
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.