Creamy Mushroom Soup

Serves: 2

Catharine Rutherford

1 January 1970

Based on User reviews:

57

Spice

54

Sweetness

51

Sourness

46

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

1 cup

Butter

1 cup

Shiitake Mushroom (chopped)

1 cup

Portobello Mushrooms (chopped)

2

Shallots (chopped)

2 tbsps

All-Purpose Flour

1

Chicken Broth (14.5 ounce can)

1 cup

Half-And-Half

1

Salt

1

Black Pepper (to taste)

1 pinch

Ground Cinnamon (optional)

Directions:

1

Melt the butter in a large saucepan over medium-high heat

2

Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft

3

Mix in the flour until smooth

4

Gradually stir in the chicken broth

5

Cook, stirring, 5 minutes, or until thick and bubbly

6

Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon

7

Heat through, but do not boil