My Recipe: Really Wild Cream of Mushroom Soup recipe

by: Crab Cakes and Football Really Wild Cream of Mushroom Soup

This is a variation of mushroom soup that I found. It's fairly simple but has a special ingredient... Pumpkin Beer (or whatever dark beer you prefer). I know it sounds crazy but this soup is amazing. Try it and take credit for it. It's perfect for the fall.

Created on : 29-09-2008

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Ingredients ( 2-4 )

12 oz. finely chopped assorted mushrooms, any kind you prefer. I used four different kinds.
1 medium finely chopped shallot
4 to 6 sprig of fresh Thyme
1 to 2 tablespoons of lemon juice
4 tablespoons of butter
1 bay leaf
2 cups heavy cream
1 cup chicken stock
3/4 cup of pumpkin or dark beer. I used Dogfish Punkin' (use it if you can find it). Sam Adams Octoberfest or Winter Ale would work fine as well.
Plenty of sea salt and fresh ground black pepper to taste.
two tbsp of flour

Directions

Chop mushrooms finely and let sit in a bowl with 1 tablespoon of lemon juice.
Melt butter in a decent size sauce pot and add finely chopped shallots. Cook for about five minutes on medium heat.
Increase temperature slightly and add mushrooms, bayleaf, and thyme sprigs with some salt and pepper. Cook for about 15 minutes. While this is cooking mix beer, stock, and cream in a seperate bowl.
Add flour, stir, and cook for 1 to 2 minutes. Add liquid mixture (beer, stock, and cream). Stir.
Add another tbsp of lemon juice. Let simmer for 20 to 30 minutes. before add salt and pepper to taste. I preffer plenty of black pepper.
Serve with a nice roll to dip. Enjoy!