HokHei's Kitchen Creamy Mushroom Soup Recipe

Published by Benjamin Tam,

Recipe by Benjamin Tam
Ingredients
Recipe makes 4 servings
  • 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 (the magic : optional)
Directions
  1. Melt the butter in a large saucepan over medium-high heat.
  2. Sauté the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. 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.