Creamy Mushroom Soup

¼ cup butter

1 cup chopped shiitake mushrooms

1 cup chopped portobello mushrooms

2 shallots, chopped

2 tablespoons all-purpose flour

1 (14.5 ounce) can chicken broth

1 cup half-and-half

salt and pepper to taste

1 pinch ground cinnamon

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.