The Wild Mushroom Soup at Panera Bread is the inspiration for this Cream of Mushroom Soup made with with Stout Beer. I thought that the Stout Beer would work as a good base for the mushroom soup because both the soup and the stout beer are full-bodied in their own respects. I used McAuslan’s St-Ambroise Oatmeal Stout – an intensely black ale with strong hints of espresso and chocolate. This was the result:
I then garnished it with parsley, and in a nod to one of my main ingredients – Stout Beer – I shaved off some Guinness Cheddar Cheese on top of the soup. Click the link for the complete recipe and HD video on how to make this amazing soup. It was the perfect starter for my Canadian Thanksgiving meal.
High Definition Video Presented Here:
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 6 people
- 2 tbsp of butter
- 4 large shallots, minced
- 4-6 sprigs of thyme, stem removed, chopped
- 4-6 sprigs of rosemary, step removed, chopped
- 3/4 lb of mini Bella mushroom, or some other inexpensive mushroom variety
- 1 bay leaf
- 1/2 lb of Shiitake mushrooms, stem removed and shopped into bite-sized pieces
- 1/2 lb of oyster mushrooms, shopped into bite-sized pieces
- 4 cups of chicken stock/chicken broth
- 1 bottle (355 ml) of stout beer such as Guinness or McAuslan St. Ambroise Oatmeal Stout
- 2 cups 18% table cream
- 2 tbsp of sour cream
- 2 tbsp of Worcestershire sauce
- 2 tbsp of red wine vinegar
- 1 tbsp of cornstarch dissolved in 2 tbsp of cold water
- salt, pepper to taste
- 1 bunch of fresh parsley, chopped for garnish
- Guinness Cheddar Cheese or your favorite Old Cheddar Cheese
- Saute the minced shallots, rosemary, and thyme in a deep sauce pan for 10 minutes until shallots are tender
- Add Bay leaf to the large sauce pan, along with your mini Bella or similar inexpensive mushrooms to the sauce pan. These ingredients will be pureed so don’t use expensive mushrooms in this step! Use your best mushrooms for step #3 below
- In a separate frying pan, saute your remaining mushrooms, such as Shiitake and oyster mushrooms to a frying pan with butter. Saute until softened.
- To the large sauce pan, add the chicken stock and stout beer and bring to a boil. You’ll need to boil it for about 5 minutes for the alcohol to evaporate from the stout beer (awww!). After bringing it to a boil, reduce the liquid to a low simmer
- Once the heat is reduced to a low simmer, add the table cream and sour cream to the large sauce pan. Mix well.
- REMOVE the BAY LEAF! Now, you can puree the liquid until smooth
- Add Worcestershire sauce and red wine vinegar
- Add corn starch dissolved in cold water to the puree, season with salt and pepper, mix well
- Finally, add the mushrooms you sauteed separately in a frying pan to the mushroom soup liquid. These mushrooms will not be pureed. You want them to stand out in the soup!
Serve with Guinness Cheddar Cheese on top of the soup, and garnish with a few parsley leaves.
As I mentioned in the video, I made this Cream of Mushroom Soup using one of my favorite hoppy Stout Beers — McAuslan’s St. Ambroise Oatmeal Stout. This beer is available in many parts of Canada, and may be available from your local micro-brew supplier.
From McAuslan’s web site:
“At the World Beer Championship in 1994, St-Ambroise Oatmeal Stout received the second highest rating of the over 200 beers in the competition and it won one of only nine platinum medals awarded.
Brewed from 40 percent dark malts and roasted barley, this intensely black ale carries strong hints of espresso and chocolate. Oatmeal contributes body and a long-lasting mocha-colored head to this well-hopped beer.
5% alc/vol Available in Bottles and Draft”