4 slices bacon, cut into small pieces
1 medium onion, chopped
3 cups chopped broccoli
2 cups chicken broth
1 can (4 oz.) mushroom pieces
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
2 cups half-and-half or milk
Cook bacon in heavy saucepan until browned. Drain on paper
towels. Pour off all but 2 tablespoons drippings, add onion
and cook over medium heat until tender. Add bacon, broccoli,
broth, mushrooms, salt and pepper. Bring to a boil, reduce heat,
cover and simmer 5 minutes or until broccoli is tender. Stir
cornstarch into a few tablespoons of half-and-half until blended.
Stir in remaining cream and reduce heat. Stir in cream and
cornstarch mixture stirring constantly until it boils and thickens.
Serves 4. |
