Featured Recipe

Forest Mushroom and Irish Ale Soup

forest-mushroom-and-irish-ale-soup

  • 2 Tbsp (30 mL) extra virgin olive oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 2 cups (500 mL) sliced cremini or portobello mushrooms
  • 2 cups (500 mL) sliced shiitake or porcini mushrooms
  • 2 Tbsp (30 mL) brandy
  • 1 Tbsp (15 mL) fresh thyme leaves
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) freshly ground black pepper
  • 4 cups (1 L) vegetable stock
  • 2 cups (500 mL) Irish ale, such as Kilkenny

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Makes 6 servings

You can use any type of mushroom in this soup but keep things interesting and use at least 2 varieties and vary their flavour and texture. Rustic and meaty portobellos with delicate and earthy enoki is just one great combo, but use your imagination and mix in as many fungi as you can find.

  1. Heat oil in large stockpot. Add onion and garlic and cook until soft, about 10 minutes. Add mushrooms and cook 3 minutes, gently tossing in onion mixture. Add brandy, thyme salt and pepper and cook 1 minute. Add stock and beer. Bring to a simmer, cover and reduce heat, simmering 20 minutes.
  2. Ladle into bowls and serve with a garnish of fresh thyme leaves and crusty bread, if desired.