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

Cut broccoli or cauliflower into 1/2-inch pieces. Steam in water until crisp-tender. Do not drain. Set aside. In large pan over medium heat, melt butter and add flour. Cook, stirring constantly, for 2 to 4 minutes. Do not brown. Stir in chicken broth and bring just to boil. Turn heat to low. Add half and half, mushrooms, broccoli or cauliflower with cooking liquid and seasonings. Heat thoroughly but do not boil.

Yields 8 servings.