1 lb. fresh broccoli or 1 pkg. frozen broccoli
8 oz. fresh mushrooms
8 oz. butter
1 c. flour
1 qt. chicken stock (use homemade, canned or 4 bouillon cubes dissolved in 1 qt. water)
1 qt. half and half cream
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. tarragon

Cut broccoli into 1/2 inch pieces. Steam in 1/2 cup water until tender. Do not drain. Slice mushrooms. Melt butter in saucepan and add flour to make a roux. Cook for 2-4 minutes. Add chicken stock and bring to a boil. Turn heat to low. Add rest of ingredients and heat.