Ingredients

• 0.25 cups butter
• 1 cup chopped shiitake mushrooms
• 1 cup chopped portobello mushrooms
• 2 shallots , chopped
• 2 tablespoons all-purpose flour
• 1 , 14.5 ounce
• 1 cup half-and-half
• salt and pepper to taste
• 1 pinch ground cinnamon , Optional

Instructions

1. 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. 2 Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Nutrition per serving