1/4 cup butter 1 cup chopped Monterey mushrooms 1 cup chopped portobello mushrooms 2 shallots, chopped 2 tablespoons all-purpose flour 1 (14.5 ounce) can chicken broth 1 cup 2% milk salt and pepper to taste 2 bay leaves
Melt the butter in a large saucepan over medium-high heat. Saute the mushrooms and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth and add bey leaves. Cook, stirring, 5 minutes, or until thick and bubbly. Stir in milk and repeat. Season with salt and pepper, but do not let the soup boil.