Creamy Mushroom Soup

So we are home from Disneyland and sadly I have not felt well enough to do much cooking. However last night I wanted soup and since I really liked the soup I had at the PCH Grill at the Disney Paradise Pier hotel I tried to make it. I could not find the recipe so I made do with a recipe from allrecipes. It turned out really good with a few additions but it was not exactly the same as the soup I had at PCH Grill. I'll make this recipe again as it was quick and easy and so much better than canned cream of mushroom soup.
allrecipes
1/4 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

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.

Things I did different:
I did not chop the mushrooms. I sliced them. The soup I had was sliced not chopped.
I added about one teaspoon cooking sherry.
I added one minced garlic clove with the shallots and mushrooms
I used evaporated milk instead of half and half.
I add a piece of parmesan rind to the soup.