Cream of Mushroom Soup

This soup is really really good, although rich and not super good for you! I found it in The Ultimate Southern Living Cookbook.
------------

Cream of Mushroom Soup

3 (8 oz) pkgs sliced fresh mushrooms
1 med onion, finely chopped
3 T. butter, melted
1/2 cup all purpose flour
2 (14 oz) canned ready-to-serve chicken broth
3 cups whipping cream
1/4 cup dry white wine (or you can add more chicken broth to substitute)
1 1/2 tsp. salt
1 tsp. dried tarragon
1 tsp. worcestershire sauce
1/4 tsp. fresh ground pepper

Coarsely chop mushrooms, if desired. Saute mushrooms and onion in butter in large dutch oven over medium heat about 10 minutes or until tender. Add flour, stirring until smooth. Cook 1 minute, stir constantly.

Stir in broth and remaining ingredients. Bring to a boil. Reduce heat to medium-high. Cook 20 minutes or until thickened. Stir often!