2 lbs. fresh broccoli, cut into 1/2 inch pieces
1/2 c. water
8 oz. mushrooms
1 c. butter
1 c. flour
4 c. chicken broth
4 c. half & half
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. tarragon leaves, crushed

Clean and cut fresh broccoli into 1/2 inch pieces. Steam in 1/2 cup water; do not drain. Clean and slice 8 ounces of mushrooms. Melt 1 cup butter over low heat. Add 1 cup flour to make a roux. Cook, stirring constantly, 2 to 4 minutes; do not let brown. Stir in 4 cups chicken broth, mushrooms, 4 cups half and half, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon crushed tarragon leaves. Heat through, but do not boil. Serves 8.