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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms. Ingredients:
1/4 cup butter |
1 cup chopped shiitake mushrooms |
1 cup chopped portobello mushrooms |
2 shallots, chopped |
2 tablespoons all-purpose flour |
1 (14.5 ounce) can chicken broth |
1 cup half-and-half |
salt and pepper to taste |
1 pinch ground cinnamon (optional) |
Directions:
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.
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