Mushroom & Broccoli Chowder

8 ounces mushrooms, sliced
1 pound of broccoli, cut into 1/2-inch pieces
8 ounces butter, melted
1 cup of flour
1 quart of chicken broth
1 quart of half-and-half cream
1 teaspoon of sage
1/4 teaspoon pepper
1/4 teaspoon tarragon

Steam broccoli in 1/2 cup water, set aside without draining. Melt the butter in a saucepan, adding the flour, whisking while cooking about 2 minutes. Add the chicken broth, whisking to blend while heating through. Add the broccoli, cream, and remaining ingredients, again heating through. Serve warm.