Instructions: Melt butter in saucepan, add flour and stir until smooth. Add sherry and cream and continue stirring. In a separate pan heat olive oil and saute onion, celery, and garlic until tender. Add chicken stock, Worcestershire sauce, tarragon, Old Bay and salt and pepper and continue cooking. Add cream mixture to chicken stock mixture. Stir in smoked salmon and continue cooking for several minutes.

Chefs Notes: Use unsweetened evaporated milk or fat free Half and Half in place of the cream. Use fat free chicken broth.

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