2 (10 3/4 oz.) cans condensed cream of chicken soup
2 c. half & half
1 tap. tarragon leaves, crushed
1/4 to 1/2 c. med. dry sherry

In medium saucepan over low heat, combine soup, half and half and tarragon. Bring to a boil, reduce heat and simmer 5 minutes. Stir in sherry. Serves 5 - 1 cup servings.