step 1
Melt the butter in a saucepan over medium to high heat and add the chicken.
step 2
Saute until lightly browned, about 3 minutes.
step 3
Add the onion and garlic and cook for another 5 minutes.
step 4
Put the mushrooms in the pot and sauté for 5-10 minutes.
step 5
Add the chicken broth and tarragon, lower the temperature and salt.
step 6
Cover the pot and simmer the soup for about 25 minutes.
step 7
Add the cream and cook until hot, without boiling.
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