Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup beer (preferably a dark ale)
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown.
4. Sprinkle the flour over the mushrooms and stir to coat.
5. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps.
6. Add the beer to the pot and bring to a simmer.
7. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
8. Return the soup to the pot and stir in the heavy cream and dried thyme.
9. Season with salt and pepper to taste.
10. Simmer the soup for 10-15 minutes to allow the flavors to meld.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 25g
Carbohydrates: 14g
Protein: 7g
Sodium: 400mg
Sugar: 4g
Substitutions for ingredients:
- You can use any type of mushrooms you like in this recipe.
- If you don't have beer, you can substitute with additional broth.
- You can use half-and-half instead of heavy cream for a lighter version of the soup.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Top with croutons or grated cheese for extra flavor and texture.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Tips and tricks:
- Be sure to use a dark ale for the best flavor in this soup.
- If you don't have an immersion blender, be careful when blending hot liquids in a regular blender. Allow the soup to cool slightly before blending and blend in batches if necessary.
- Taste the soup before adding salt, as the broth and beer may already be salty enough.
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls or mugs, garnished with fresh herbs or a drizzle of olive oil.
Garnishes:
Fresh herbs, croutons, grated cheese, or a drizzle of olive oil.
Pairings:
This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
A side salad or a crusty bread.
Troubleshooting advice:
- If the soup is too thick, add more broth or beer to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to refrigerate leftover soup promptly and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Beer and mushroom soup is a classic European dish that has been enjoyed for centuries.
Flavor profiles:
This soup is rich, creamy, and savory, with a subtle beer flavor and earthy mushroom notes.
Serving suggestions:
Serve this soup as a comforting and satisfying meal on a chilly day.
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