1 med. onion chopped
2 stalks celery, chopped
1 tsp. tarragon
1/2 c. margarine (divided)
1 bunch fresh broccoli
2 c. water
4 T. flour
4 c. chicken stock
1/3 c. white wine
1 T. Dijon mustard
3 oz. cream cheese (room temperature)

Saute onion, celery and tarragon in 4 T. of the margarine until tender. Prepare broccoli by separating florets into 1/4" pieces (if you wouldn't be willing to swallow them whole, they're too big) and cutting stalks into 3/4" chunks. Steam florets in large covered saucepan or kettle with 2 c. water just until bright green and tender-crisp (the veggie equivalent of al dente). Remove florets and steamer and cook cut-up stems in same water until thoroughly tender. Puree onion/celery mixture and broccoli stems and cooking water in blender until smooth. (This may need to be done in two batches, depending on your blender.)

In a large heavy pot, melt the remaining 4 T. margarine and stir in the flour, cooking until there is no "floury" taste left to the roux. Add 4 c. chicken stock (can be made with bouillon cubes) and cook over medium-high heat, stirring, until boiling and thickened. Add the blended veggies, wine, mustard and cream cheese and cook over medium heat, whisking until smooth. (This step is much easier if the cream cheese was room temperature to being with!). Just before serving, stir in steamed broccoli florets and reheat as needed.