Creamy Mushroom and Ale Soup with Crusty Bread

A rich and creamy mushroom soup, infused with the malty flavor of British ale. Perfect for a cozy evening, served with crusty bread for dipping.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.32/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Soup•Bread

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

2tablespoonsOlive oil

£0.15

1mediumYellow onion(chopped)

£0.40

2clovesGarlic(minced)

£0.10

1poundCremini mushrooms(sliced)

£2.50

4ouncesShiitake mushrooms(sliced, stems removed)

£1.75

1teaspoonDried thyme

£0.10

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonBlack pepper(or to taste)

£0.05

2tablespoonsAll-purpose flour

£0.03

1cupBritish ale(Brown ale or Old ale recommended)

£1.50

4cupsVegetable broth

£0.80

0.5cupHeavy cream

£0.40

2tablespoonsFresh parsley(chopped, for garnish)

£0.30

1loafCrusty bread(for serving)

£1.20

Total Cost

£9.29

£2.32 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
2.
Add cremini and shiitake mushrooms to the pot. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 8-10 minutes.
3.
Stir in dried thyme, salt, and pepper. Sprinkle flour over the mushrooms and cook for 1 minute, stirring constantly.
4.
Pour in the British ale and scrape up any browned bits from the bottom of the pot. Allow the ale to simmer for 2 minutes, reducing slightly.
5.
Add vegetable broth and bring to a simmer. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
6.
Remove the soup from the heat and carefully use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be careful when blending hot liquids).
7.
Stir in heavy cream. Taste and adjust seasoning as needed.
8.
Ladle the soup into bowls. Garnish with fresh parsley and serve immediately with crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (450g)

475 kcal / 1987 kJ

Carbs

45g

17% of RDA

Fat

25g

36% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a deeper flavor, sauté the mushrooms in butter instead of olive oil.

A splash of sherry or Madeira wine can also be added along with the ale for extra complexity.

If you don't have British ale, you can substitute with another dark beer, but the flavor will be slightly different.

For a vegan option, substitute the heavy cream with coconut cream or cashew cream.

Cooking Equipment

Large pot or Dutch oven

Immersion blender or regular blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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