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
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