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This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.
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 (Optional)
Directions
Step 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.
Step 2
Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 234 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat12g | 58% |
| Cholesterol53mg | 18% |
| Sodium119mg | 5% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber1g | 4% |
| Total Sugars2g | |
| Protein4g | |
| Vitamin C4mg | 18% |
| Calcium81mg | 6% |
| Iron1mg | 7% |
| Potassium287mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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