2 lbs. fresh broccoli
8 oz. fresh mushrooms
1 c. butter
1 c. flour
4 c. chicken broth
4 c. half and half
1 tsp. salt (optional)
1/4 tsp. white pepper
1/4 tsp. tarragon leaves, crushed

Clean and cut broccoli into 1/2 inc pieces. Steam in 1/2 cup water until tender crisp; do not drain. Set aside. Clean and slice mushrooms. In a large pan over medium heat, melt butter, add flour to make a roux. Cook stirring constantly for 2-4 minutes, do not let brown. Stir in chicken broth; bring just to a boil. Turn heat to low; add broccoli, mushrooms, half and half, and seasonings. Heat through, do not boil. 8 servings.