1 lb. fresh broccoli
1/2 c. water
5 tbsp. butter, divided
1/2 med. onion, chopped
3 stalks celery, chopped
4 tbsp. flour
2 (14 oz.) cans chicken broth
1/4 lb. mushrooms, chopped
3 to 4 c. light cream or milk
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried tarragon
1 c. chopped ham (lunch meat turkey ham may be used)
Grated cheddar cheese, if desired

Steam broccoli in water about 15 minutes. Set pan aside, do not drain. In large kettle, melt 4 tablespoons butter; add onion and celery; cook, stirring frequently, about 6 minutes. Add flour and stir until mixed. Cook and stir constantly about 3 minutes. Slowly add chicken broth and stir until slightly thickened. Add broccoli and water. Bring to a boil and simmer 5 minutes. In small amounts, puree soup in blender until smooth. Return to kettle.

Meanwhile, melt remaining butter and add chopped mushrooms until liquid is absorbed. Add to kettle with cream, salt, pepper and tarragon. Heat slowly until hot, do not boil. Stir in ham and serve with a sprinkle of grated cheese. Makes about 12 servings.