Creamy Mushroom Soup July 01, 2016
This delicious creamy mushroom soup will help keep you warm on those extra-cold winter nights. It’s also quick and easy to make, so you can jump back under your blanket in no-time.
1/4 cup butter
1 cup thinly sliced button or shiitake mushrooms
1 cup thinly sliced portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup of milk
1/2 cup of cream
1 teaspoon grounded black pepper
1 pinch ground cinnamon (optional)
sprinkle over some Parmesan cheese shavings (optional)
salt too taste
1. Melt the butter in a large saucepan over medium-high heat, add the shiitake mushrooms, portobello mushrooms and shallots – saute for about 5 minutes, or until soft.
2. Mix in the flour until smooth.
3. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
4. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil. You can also sprinkle over some Parmesan cheese shavings once served.