Cream of Mushroom Soup

• 3 pkg sliced fresh Mushrooms
• 1 med onion finely chopped
• 3 T butter ** use real
• 1/2c flour
• 2 (14oz) cans Chicken Broth
• 3c Whipping Cream
• 1/4c dry white wine
• 1 1/2t salt
• 1t tarragon
• 1t Worcestershire sauce
• 1/4t white pepper

Coarsely chop mushrooms.

Sauté mushrooms & onion in butter in large Dutch oven over med heat 10 minutes.  Add flour, stirring until smooth.  Cook 1 minute, stirring constantly.

Stir in broth & remaining ingredients.  Bring to boil; reduce heat to medium- high. Cook 20 minutes or until thickened stirring often.

*Be careful not to let it come to a full boil… it wills separate & not turn our right.  It can also scorch & taste burnt.