Soak the broccoli in cold water for 15 minutes; drain well. Remove the large leaves and the tough parts of the stalk. Cut deep gashes in the bottom of each stalk. In a medium-sized sauce pan bring the chicken stock to a boil over high heat and add the broccoli, salt, lemon rind, green onions, mushrooms, pepper, and Tabasco. Cover the pan, lower the heat to a simmer and cook for 30 to 35 minutes until the broccoli stalks are tender when tested with a fork. Puree the mixture in a blender or food processor. Melt the butter over medium heat in a large skillet and stir in the flour with a wire wisk. When smooth, add the broccoli puree and continur stirring. As soon as the mixture thickens, taste and adjust the seasonings as desired. Warm the half and half to 100 degrees in a separate pan, then add it to the broccoli mixture. When thoroughly mixed, turn off the heat. (If you have to reheat, do so slowly over a low heat. Watch carefully so that it does not come to a boil. Stir while it is heating to prevent from burning.) Serves six to eight

Grated lemon rinds

Sliced fresh mushrooms