Broccoli Mushroom Chowder Recipes

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BROCCOLI MUSHROOM CHOWDER



Broccoli Mushroom Chowder image

Make and share this Broccoli Mushroom Chowder recipe from Food.com.

Provided by REEVES73

Categories     Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb fresh broccoli
8 ounces fresh mushrooms
8 ounces butter
1 cup flour
1 quart chicken stock
1 quart half-and-half
1 teaspoon sage
1/4 teaspoon pepper
1/4 teaspoon crushed tarragon

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 WITH MUSHROOMS AND ONIONS



Broccoli With Mushrooms And Onions image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 pound broccoli florets or 2 pounds whole broccoli
1/2 to 2/3 pound mushrooms, washed, trimmed and sliced
1 large onion, finely chopped
1 to 2 tablespoons olive oil
1/2 cup dry white wine

Steps:

  • If broccoli is whole, cut into florets. Steam until tender but still firm.
  • Meanwhile, saute mushrooms and onion in hot oil until onion begins to turn golden.
  • Stir in wine and cook quickly to evaporate most of it.
  • Spoon mushroom-onion mixture over broccoli.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 37 milligrams, Sugar 3 grams

SAUSAGE BROCCOLI CHOWDER



Sausage Broccoli Chowder image

In New England we frequently have cool fall evenings that call for a dinner that warms you all over. This chowder does that. I must admit I don't care too much for the taste of broccoli, but I really like this chowder.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-16 servings (4 quarts).

Number Of Ingredients 15

1 pound bulk Italian sausage
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
2 tablespoons butter
3 garlic cloves, minced
2 cups fresh broccoli florets
2 to 3 medium carrots, finely chopped
2 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
9 ounces cheese tortellini, cooked and drained
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 quarts half-and-half cream
1/2 cup grated Romano cheese

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.

Nutrition Facts : Calories 298 calories, Fat 20g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 11g protein.

BROCCOLI CHOWDER



Broccoli Chowder image

Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 11

3 cups fresh broccoli florets
2 cups diced peeled potatoes
2 cups water
1/3 cup sliced green onions
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups whole milk
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

BROCCOLI & MUSHROOM CHOWDER



Broccoli & Mushroom Chowder image

Make and share this Broccoli & Mushroom Chowder recipe from Food.com.

Provided by Chef Ripple

Categories     Stocks

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 10

2 lbs fresh broccoli
1/2 cup water
1 cup butter or 1 cup margarine
1 cup flour
4 cups chicken broth
4 cups half-and-half
8 ounces fresh mushrooms, sliced
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon tarragon leaf, crushed

Steps:

  • Cut the broccoli into 1/2 inch pieces.
  • Steam in water until crisp yet tender, do not drain. Set aside.
  • In a large pan over medium heat, melt butter and then add flour, Cook stirring constantly, for 2 - 4 minutes. Do not Brown. Stir in chicken stock broth and bring to a boil. Turn heat to low, add half-and-half, mushrooms, broccoli and seasonings to the liquid.
  • Heat through but do not boil. Serve immediately.

Nutrition Facts : Calories 491.6, Fat 38.4, SaturatedFat 23.6, Cholesterol 105.8, Sodium 974.2, Carbohydrate 28.4, Fiber 5.2, Sugar 3.1, Protein 12.1

BROCCOLI CHOWDER



Broccoli Chowder image

Soup du jour? Try this creamy broccoli soup on a chilly day to warm the hearts of your loved ones.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 7

1 box (4.7 oz) Betty Crocker™ au gratin potatoes
2 cups milk
1/2 cup canned vacuum-packed whole kernel corn or frozen corn
1/4 cup chopped celery
1 carton (32 oz) Progresso™ chicken broth
1 bag (12 oz) frozen broccoli cuts
1 1/2 cups shredded Swiss cheese (6 ounces)

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.

Nutrition Facts : Calories 198.6, Carbohydrate 22.1 g, Cholesterol 25.7 mg, Fat 1/2, Fiber 2.0 g, Protein 10.8 g, SaturatedFat 5.0 g, ServingSize 1 Serving, Sodium 732.2 mg, Sugar 4.9 g, TransFat 0 g

CREAMED BROCCOLI AND MUSHROOM SOUP



Creamed Broccoli and Mushroom Soup image

This is a delicious and easy recipe that's great on cold winter days. I always use fresh ingredients when possible but you can use frozen or canned items if you wish.

Provided by LANGMANN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 9

3 cups water
2 cups chopped broccoli
8 ounces mushrooms, sliced
2 tablespoons butter
1 cup nonfat dry milk powder
1 (10.75 ounce) can condensed Cheddar cheese soup
2 dashes hot sauce
⅛ teaspoon ground black pepper
1 dash garlic powder

Steps:

  • In a large pot, mix the water, broccoli, mushrooms, and butter. Bring to a boil, reduce heat to low, and simmer 5 minutes, until broccoli is tender. Mix in milk powder, soup, hot sauce, pepper, and garlic powder. Continue cooking, stirring frequently, until heated through.

Nutrition Facts : Calories 186.2 calories, Carbohydrate 17.9 g, Cholesterol 25.7 mg, Fat 8.3 g, Fiber 1.6 g, Protein 11.4 g, SaturatedFat 5.2 g, Sodium 528.6 mg, Sugar 12.1 g

BROCCOLI STIR-FRY WITH CHICKEN AND MUSHROOMS



Broccoli Stir-Fry With Chicken and Mushrooms image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons good-quality vegetable oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
4 scallions, chopped
1 pound broccoli, trimmed and cut into bite-size pieces, the stems no more than 1/4-inch thick
8 ounces button mushrooms, cleaned, trimmed and sliced
Salt
1 cup water
8 ounces boneless, skinless chicken breasts or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
2 tablespoons soy sauce
Freshly ground black pepper

Steps:

  • Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
  • Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
  • Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
  • Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 751 milligrams, Sugar 4 grams, TransFat 0 grams

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