1/4 cup butter
1 cup chopped shiitake mushrooms
1 cup chopped oyster 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 (optional)
Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, oyster mushrooms, and shallots for about 10 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.