Creamy Mushroom Soup
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recipe
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Ingredients:
-
1/4 cup butter
-
1 cup chopped shiitake mushrooms
-
1 cup chopped portobello mushrooms
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2 shallots, chopped
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2 tablespoons all-purpose flour
Directions:
- Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
- Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
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