This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.
Ingredients
- 0.25 cups butter
- 1 cup chopped shiitake mushrooms
- 1 cup chopped portobello mushrooms
- 2 shallots , chopped
- 2 tablespoons all-purpose flour
- 1 can chicken broth , 14.5 ounce
- 1 cup half-and-half
- salt and pepper to taste
- 1 pinch ground cinnamon , Optional
Instructions
-
1
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.
-
2
Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Scalloped Red Potatoes
These scalloped red potatoes are rich, cheesy, and creamy. This recipe is from my mom and after trying most of the top rated recipes on this site, I still think it's the best. Total comfort food!
One Bowl Blackberry Cobbler
This one bowl blackberry cobbler is super easy to make with only 6 ingredients. We like the topping very crunchy so, after baking, I place it in the air fryer for 5 minutes, until it is golden brown and crispy.
Western Omelet
This recipe is for the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like.