When the weather isn’t looking too great why not bundle up with a batch of our creamy mushroom soup? Use different types of mushrooms but we suggest shiitake…
In a saucepan, melt the butter and cook the shallots and mushrooms until soft.
Tip in the flour and mix until smooth. Slowly pour in the stock while stirring and cook until thick.
Add the milk and cream, salt and pepper and a pinch of cinnamon.
Heat the soup but do not boil.