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Reconstitute mushrooms in warm water for about 30 minutes.
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Melt butter in a heavy bottomed sauce pan until melted.
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Add chopped shallots and garlic and cook for about 3 minutes while stirring.
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Whisk in flour until it is thick and combined with the butter.
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Slowly pour in half and half while whisking to combine.
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Add mushrooms and ½ of the liquid from the mushrooms, let cook for about 5 minutes.
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If soup is still to thick, pour in more of the liquid from the mushrooms until your desired consistency (I used it all).
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Cook for another 5 minutes.
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Add salt and pepper to taste and stir in chopped chives.
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Serve over pork chops, chicken, or anything you can think of!