1 lb. broccoli, fresh
8 oz. mushrooms, fresh
8 oz. butter
1 c. flour, sifted
1 qt. chicken stock
1 qt. half & half
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. tarragon leaves (crushed)

Clean and cut broccoli into 1/2 inch pieces. Steam in 1/2 cup water until tender. Do not drain. Set aside. Wash and slice mushrooms.

Melt butter in saucepan over medium heat. Add flour to make a roux. Cook for 2-4 minutes. Add chicken stock, stirring with wire whip and bring to boil. Turn heat to low. Add broccoli, mushrooms, half & half and spices. Heat but do not boil.