2 shallots, slashed
1 3/4 glasses chicken juices
1 glass Portobello mushrooms
1 glass shiitake mushrooms
1 glass creamer
1/4 glass margarine
2 tablespoons universally handy flour
1 squeeze ground cinnamon
Salt and dark pepper to taste
Include flour and blend until smooth.
Include cream, season with salt and pepper and sprinkle with cinnamon.
Mix and warmth through (don’t bubble).