For about six servings:Steam some broccoli florettes until tender-crisp--about 3 cups. Don't overcook, as it will soften more when it's sitting in the hot soup.
Wash and slice fresh mushrooms--about 8 oz.
1 cube butter or margarine, melt in med-size pan
1/2 cup flour
Whisk together melted butter and flour to make a roux. Slowly add:
2 cups chicken broth, whisking 'til thickened and bubbly. Add steamed broccoli and fresh, sliced mushrooms.
Continue to let soup cook over low heat until mushrooms are softened and broccoli is desired tenderness.
Slowly add about 2 cups half-and-half or milk, depending on how liquidy you want your chowder.
Add 1/2 tsp. salt, or to taste.
Serve fresh...doesn't keep well in fridge.
