1 lb. fresh broccoli
8 oz. fresh mushrooms, sliced
8 oz. butter
1 c. flour
1 qt. chicken stock
1 qt. half and half
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. tarragon leaves
8 oz. Velveeta or similar cheese

Cut broccoli into 1/2-inch pieces. Steam in 1/2 cup water until tender; do not drain. Set aside. Melt butter in large pot and add flour to make a roux. Cook 2 minutes. Add chicken stock, stirring with wire whisk and bring to boil. Turn heat to low. Add broccoli, sliced mushrooms, half and half, spices and cheese. Heat, but do not boil.

NOTE: Chicken stock - homemade, canned or 4 bouillon cubes, dissolved in 1 quart water.