Creamy Mushroom Soup recipe

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Ingredients

¼ 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

Nutrition Info

233.9 calories
carbohydrate: 13.3 g
cholesterol: 52.9 mg
fat: 18.6 g
fiber: 1.2 g
protein: 4.4 g
saturatedFat: 11.6 g
servingSize: -
sodium: 119.3 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Recipe Yield

4 servings

Recipe Note

This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.

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