I make this whenever fresh mushrooms are on sale, and I need a comforting soup. This is from one of those little magazines at the checkout line in the grocery store...I'm glad I had to wait in line the day I found this recipe. This can easily be doubled for 4 servings.
Melt butter in medium saucepan over medium-high heat.
Add mushrooms and onion.
Cook and stir 5 minutes until vegetables are tender.
Add flour, tarragon, cayenne, salt and pepper; cook 1 minute, stirring constantly.
Reduce heat to low; gradually add broth, half-and-half and wine.
Cook 5- 10 minutes until mixtures thickens slightly.
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