Ingredients

• 1 pound broccoli, chopped into 1/2 inch pieces
• 8 ounces fresh mushrooms, sliced
• 8 ounces (1 cup or 2 sticks) butter
• 1 cup flour
• 1 quart half and half
• 4 cups chicken stock
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon dry tarragon

Instructions

1. Chop broccoli into 1/2 inch pieces
2. Steam broccoli in 1/2 cup water until tender, about 5-7 minutes. Do not drain
3. Slice the mushrooms and set aside
4. In a large soup pot, melt the butter over medium heat
5. Add flour to the melted butter to make a roux, whisking constantly for 4 minutes
6. Gradually add chicken stock, whisking until the mixture comes to a boil
7. Reduce heat to low
8. Add broccoli with its cooking water, sliced mushrooms, half and half, salt, white pepper, and tarragon
9. Heat gently but do not boil (to prevent curdling)
10. Serve hot