Creamy Mushroom Soup

This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.

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.

Per Serving: 234 calories; protein 4.4g; carbohydrates 13.3g; fat 18.6g; cholesterol 52.9mg; sodium 119.3mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.