This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.
Ingredients
- butter: 0.25 cup
- shiitake mushrooms: 1 cup (chopped)
- portobello mushrooms: 1 cup (chopped)
- shallots: 2 piece (chopped)
- all-purpose flour: 2 Tbsp
- chicken broth: 1 can (14.5 ounce can)
- half-and-half: 1 cup
- salt and pepper: (to taste)
- pinch ground cinnamon: 1 piece (optional)
Metric Conversion
Stages of cooking
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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.
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Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
