Mushroom Beer Soup
Mushroom Beer Soup is a rich and comforting dish that combines the earthy flavors of mushrooms with the distinct taste of beer. This delicious Beer Soup is perfect for chilly evenings or as an appetizer for a special gathering.
Servings 4 people
Ingredients
- 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
Instructions
- 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!