10shishito pepperswash; cut off stems; cut into .5" pieces
8ozfresh raw mushroomsslice
4 cups whole milk
2tspL.B. Jamison's chicken flavored soup base
salt and pepper to taste
Heat olive oil in stock pot. Blister pepper slices and sprinkle with salt. Remove peppers from pan.Add the butter to the pan and sauté mushrooms and shallots for five minutes. Stir in flour to coat the mushrooms, then slowly add milk while stirring. Add thyme, bullion, and blistered peppers. Cook on medium and stir until there is a low boil and broth has thickened. That's it. So easy and so good.