In large saucepan, melt 3 remaining tablespoons butter over medium-low heat. Add the flour and stir and cook for about 3 minutes. Whisk in about ½ cup hot broth until thick and smooth. Add remaining hot stock and hot whipping cream. Simmer until thick and smooth, about 10 minutes. Add seasonings and Parmesan cheese, whisk until smooth and cheese has melted, taste for salt and pepper.