Creamy Mushroom Soup

Creamy Mushroom Soup

Creamy Mushroom Soup
This light, creamy soup is simple to prepare and is stuffed with flavorful, finely chopped mushrooms.

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.

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

Heat through but do not boil.