Celery and Carrot Soup

1 onion minced
2 tbsp unsalted butter
2 carrots peeled and sliced thin
2 celery ribs sliced thin
1/2 tsp dried tarragon
2 c chicken broth
1/2 c. dry white cooking wine or more broth

melt butter in sauce pan and cook onion until tender. add celery carrots and tarragon. add broth and wine. bring to a boil and simmer for 15 minutes. serve immediately. this recipe only makes 2 servings, so you will need to double or triple it for a larger crowd, you probably wont need to double up on the butter though.