1 lb. fresh broccoli
1/2 c. water
5 tbsp. butter, divided
1/2 med. onion, chopped
3 med. stalks celery, chopped
1/4 lb. mushrooms, chopped
3 to 4 c. light cream
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. crushed dried tarragon
1 c. chopped ham
Grated Cheddar cheese, if desired

Cut broccoli into 1/2-inch slices, paring main stems and removing leaves. In medium saucepan, combine broccoli pieces and water; steam, covered, until tender, about 15 minutes. Set pan aside, do not drain.

In large soup pot or kettle, melt four tablespoons of the butter; add onion and celery and cook, stirring frequently, until soft, about 6 minutes. Add flour and stir until thoroughly mixed; cook stirring constantly, about 3 minutes. Slowly add chicken broth, stirring constantly, until mixture is simmering and slightly thickened. Add prepared broccoli and cooking water. Bring to a boil and simmer 5 minutes, stirring occasionally. In small batches, puree soup in blender until smooth. Return to large soup pot.

Meanwhile, melt remaining tablespoon butter in small skillet. Add chopped mushrooms and cook over high heat until moisture disappears. Add to soup pot with light cream, salt, white pepper and tarragon. Heat slowly until hot, but do not boil. Stir in ham and serve with a sprinkling of grated cheese on top, if desired. Makes about 12 servings.