3 tbsp. butter
1 med. onion
1/2 c. chablis
3 c. ham broth
10 oz. frozen chopped spinach
2 1/2 c. diced ham
1/4 c. water
5 tbsp. flour
2 1/2 c. grated mild cheddar cheese
2 c. light cream
1/2 tsp. tarragon
Salt

Heat 3 tablespoons butter in a soup kettle and saute 1 medium onion. Add chablis, broth, spinach and ham. Simmer for 20 minutes. In a small bowl mix water and flour. Stir flour mixture into soup and thicken. Continue simmering adding cheese. When cheese has melted and is blended well, stir in cream, tarragon and salt to taste.