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.