KajII's Album: Wall Photos

Photo 236 of 278 in Wall Photos

CREAM OF MUSHROOM STOUT SOUP

Ingredients:

12 oz Stout (I used a Duck-Rabbit Milk Stout)
60 oz vegetable stock (may substitute chicken stock)
4 oz chopped baby portabella mushrooms
1 tbsp butter
6 oz leeks (trimmed and sliced)
16 oz chopped shiitake mushroom caps
1 tbsp fresh thyme leaves
1/8 tsp ground nutmeg
1/2 cup heavy cream
2 tbsp flour
Salt and Pepper

Directions:

1) Melt butter in a large soup pot over medium heat.
2) Add leeks and shiitake mushrooms, sauté until soft.
3) Add baby portabella's to leek mixture.
4) Add beer and stock, stir and simmer. (10 min.)
5) Mix flour and cream into a smooth paste.
6) Add the paste to soup and simmer. (DO NOT BOIL)
7) Cook for about 5 minutes and remove from heat.
8) Purée with an immersion blender.
9) Bring back to a simmer and remove from heat
9) Season with salt and pepper.

Serving size: 8
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