July 2, 2018

Smooth Mushroom Soup

 

What you require:

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

In an expansive pan, liquefy spread over medium-high warmth at that point cook shallots, Portobello mushrooms and shiitake mushrooms until delicate, around 5 minutes.

Include flour and blend until smooth.

Step by step include chicken stock and cook, blending, until the point that blend is thick.

Include cream, season with salt and pepper and sprinkle with cinnamon.

Mix and warmth through (don’t bubble).

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