1 lb. broccoli, fresh
8 oz. mushrooms, fresh
8 oz. butter
1 c. flour
1 qt. chicken broth
1 qt. half & half
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. tarragon leaves, crushed

Cut broccoli into 1/2 inch pieces. Steam in 1/2 cup of water until tender. Do not drain. Set aside.

Wash and slice mushrooms. Melt butter in saucepan. Add flour to make a roux. Cook for 2-4 minutes. Add chicken, stirring with a wire whip. Bring to a boil. Turn heat to low. Add broccoli, mushroom, half & half and spices. Heat but do not boil. Serves 8.