Creamy Mushroom Soup

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.