This recipe was adapted from a recipe a friend gave me. My dad is on a low sodium diet so I tweaked this for him and added a few other ingredients for me. He never missed the salt but I added it at the table.
Combine broccoli and onion in a large saucepan with some water and cook until tender. Drain. Set aside.
With the butter and flour you will make a roux. Melt butter over medium heat, remove from heat when melted, slowly add flour stirring constantly to remove lumps.
Slowly, add vegetable broth as you stir constantly, to remove any lumps….when smooth return to medium heat and bring to a boil, all the while stirring constantly so it doesn’t burn.
Stir constantly and allow to boil gently for a few minutes to thicken…. Remove from heat..then slowly add 4 cups of half and half…stirring constantly.
Turn down heat to low, return pot to stove and add cooked broccoli and onion mixture, 8 oz of thinly sliced mushrooms, 1 heaping teaspoon minced garlic, 1 tsp. crushed, dried tarragon, ½ tsp of pepper.
Continue to cook on low heat for about 30 minutes, until mushrooms are cooked. Stir often.
Serve with crusty bread. Yummo!
If desired, top with shredded Parmesan or Romano Cheese (omit for low sodium)
This right here was a stroke of genius on a lazy afternoon when my husband urged me to whip up a quick...