Mushroom Beer Soup is a rich and comforting dish that combines the earthy flavors of mushrooms with the distinct taste of beer. This delicious soup is perfect for chilly evenings or as an appetizer for a special gathering. It offers a unique blend of savory ingredients that will leave you craving for more.
This Beer Soup incorporates some of the great flavours of Russia: mushrooms, potatoes, barley from the beer, and of course, topped off with fresh thyme. Initially this recipe was written for Lent, which is supposed to be vegan. However, the beer kind of ruined that idea. 🤣
Why You'll Love This Recipe
- Flavorful - mushrooms and beer create a unique and delightful taste that will satisfy your taste buds. The earthiness of the mushrooms pairs perfectly with the robust flavors of the beer, resulting in a comforting and satisfying soup.
- Versatile - you can experiment with different types of mushrooms, beers, or even add additional ingredients such as bacon or cheese to enhance the flavor profile.
- Easy to Make - this beer soup is easy to prepare, even for novice cooks, whipped up in under an hour.
- Mushrooms - Button, Portabello or Wild Mushrooms
- Aromatics - Onion and Garlic
- Beer (choose a flavorful beer like stout, porter, or ale)
- Oil for frying
- Broth - Vegetable or Chicken broth
- Potatoes - a thickener when blending soup
- Herbs - Bay Leaf and fresh Thyme
- Salt and Pepper to taste
How to Make Beer Soup
- Sauté - in a large pot, heat oil over medium heat. Add the chopped onions and minced garlic, and sauté until the onions become translucent and fragrant.
- Cook Mushrooms - add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, stirring occasionally. This process will take around 10-12 minutes.
- Add Beer - slowly add a bottle of beer and simmer for 2-3 minutes.
- Broth - pour in the broth, add chopped potatoes, bay leaf and thyme and bring to a boil.
- Simmer - reduce the heat and simmer for 15 minutes, until the potatoes are cooked. Season with salt and pepper.
- Blend - remove the pot from heat and let the soup cool slightly. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
- Heat - return the soup to the pot and reheat gently over low heat if necessary. Adjust the seasoning if needed.
- Serve - ladle the Mushroom Beer Soup into bowls and garnish with a sprig of fresh thyme. Serve hot and enjoy!
Beer Soup Variations
- Add Bacon - fry diced bacon until crispy and use it as a topping for the soup, adding an extra smoky and salty flavor.
- Cheese Lovers - stir in grated cheese such as Gruyere, Parmesan or Cheddar at the end and let it melt into the soup for a creamy and cheesy twist.
- Add Herbs - experiment with different herbs such as rosemary, sage, or parsley to infuse additional flavors into the soup.
- Vegan Option - replace the chicken broth with vegetable broth to make it suitable for vegetarians.
Recipe Tips and FAQs
- Choosing Mushrooms - mix and match a variety of mushrooms for this recipe, such as button, Portobello, or wild mushrooms. Combining different types can add depth to the flavor.
- Beer Options - choose a beer with robust flavors that will complement the mushrooms. Stouts, Porters, and Ales work well, but feel free to experiment with different beer styles.
- Blender - if you don't have an immersion blender, you can use a countertop blender. Be cautious when blending hot liquids and follow the manufacturer's instructions.
- Save Some Mushrooms - add caramelized mushrooms into your blended soup for extra texture, or save as a garnish
- Storing and Reheating - allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, until heated through.
- Can I freeze mushroom beer soup? While the texture of the cream may change slightly after freezing, the soup can be frozen in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I Use Dried Mushrooms?
Yes, using dried mushrooms are an economical way to add depth and flavor to your soup. Rehydrate dried mushrooms in warm water for at least 20 minutes. Reserve the mushroom water to substitute the chicken stock for flavor.
Soup Recipes You'll Love
- Pumpkin Leek Soup
- Easy Thai Coconut Soup
- Bread Bowl Clam Chowder
- Italian Minestrone Soup
- Easy Tortellini Soup
- Beet Borscht
- Traditional Hungarian Goulash
- Creamy Turkey Soup
- Instant Pot Bone Broth
- Fish Head Soup - rustic Fishermans soup
A delightful fusion of earthy mushrooms and flavorful beer, resulting in a rich and satisfying dish. So, grab your ingredients, pour yourself a glass of beer, and savor the deliciousness of mushroom beer soup! Bon Appetit! Приятного аппетита!
- 1 pound (500g) sliced mushrooms Button, Portabello or Wild Mushrooms
- 1 onion chopped
- 3 cloves garlic
- oil for frying
- 1 bottle of beer
- 1 litre broth vegetable or chicken broth
- 2 medium potatoes cubed
- 1 bay leaf
- 1 tablespoon thyme
- salt and pepper to taste
- In a large pot, heat oil over medium heat. Add the chopped onions and minced garlic, and sauté until the onions become translucent and fragrant.
- Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, stirring occasionally. This process will take around 10-12 minutes.
- Slowly add a bottle of beer and simmer for 2-3 minutes.
- Pour in the broth, add chopped potatoes, bay leaf and thyme and bring to a boil.
- Reduce the heat and simmer for 15 minutes, until the potatoes are cooked. Season with salt and pepper.
- Remove the pot from heat and let the soup cool slightly. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
- Return the soup to the pot and reheat gently over low heat if necessary. Adjust the seasoning if needed.
- Ladle the Mushroom Beer Soup into bowls and garnish with a sprig of fresh thyme. Serve hot and enjoy!
©PetersFoodAdventures.com *originally posted March 2016, updated May 2023