Ingredients

• 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 (optional)

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Instructions

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.