Ingredients
4
4 servings
- •0.25 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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 234
- Carbohydrate: 13g
- Fat: 19g
- Fiber: 1g
- Protein: 4g
- Sugar: 2g
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