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Mushroom Beer Soup
Mushroom beer soup: flavor bomb!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories per serving 231 kcal
Ingredients
- 5 large white mushrooms
- 6 oz potatoes (170 g), peeled and diced
- 1 garlic clove chopped
- 1 cup Belgian strong ale (tripel) (240 ml)
- 2 cups chicken or vegetable stock (480 ml)
- 1 sprig fresh thyme
- 1 tbsp unsalted butter
- 4 tbsp cream
- nutmeg
- pepper
- salt
Instructions
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Add the diced potato, chopped garlic and half of the butter to a large saucepan and place it over medium heat.
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Stir fry the potato and garlic in the melted butter for 3 minutes. Season with a little pepper, nutmeg and salt to taste. Pour in the chicken or vegetable stock and bring the potatoes to a boil.
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Then turn the heat lower and simmer the potatoes for 5 minutes. In the meantime clean the white mushrooms using a soft brush. Slice up one of them and roughly chop up the rest of the mushrooms. Add the roughly chopped mushrooms and the beer to the potatoes in the pan.
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Simmer for another 2 minutes. Melt the remaining butter in a non-stick pan. Add the sliced mushrooms. Gently cook them for 4 minutes until golden brown. Season them with a little pepper and salt.
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Once the mushrooms are cooked, take the pan off the heat and put them aside until needed later. Remove the thyme sprig from the beer broth and blend the cooked potatoes, mushrooms and broth into a silky smooth soup.
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Add the cream to the soup. Check the seasoning and add extra pepper, nutmeg or salt to taste if necessary. Scoop the beer and mushroom soup into bowls and garnish with the browned mushroom. Serve hot.