Zesty Mushroom Soup

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.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1  tablespoon butter
• 1  cup  thinly sliced fresh mushrooms
• 1⁄4 cup  thinly sliced onion
• 2  tablespoons flour
• 1⁄2 teaspoon dried tarragon leaves
• 1⁄8 teaspoon cayenne pepper
• 1⁄2 teaspoon salt
•  ground black pepper
• 1⁄2 cup chicken broth
• 1⁄2 cup half-and-half
• 2  tablespoons dry white wine

Directions

1. Melt butter in medium saucepan over medium-high heat.
2. Add mushrooms and onion.
3. Cook and stir 5 minutes until vegetables are tender.
4. Add flour, tarragon, cayenne, salt and pepper; cook 1 minute, stirring constantly.
5. Reduce heat to low; gradually add broth, half-and-half and wine.
6. Cook 5- 10 minutes until mixtures thickens slightly.