Beer & Roasted Mushroom Soup [Vegetarian]
Posted: Wed Jan 01, 2014 12:30 pm
Ingredients:
90g Shiitake shrooms
175g Portobello shrooms
225g Button shrooms
45 ml Olive Oil
1 tsp salt
1 1/2 tsp black pepper
30 ml unsalted butter
1 med sweet onion chopped
1 1/2 cups Brown Ale
3 1/4 cups veggie stock
1/4 cup whipping cream
1/2 tsp smoked hot Paprika
Toss shrooms in 30 ml olive oil, 1/2 tsp salt and 1 tsp pepper. Spread evenly on a baking sheet and roast for ~ 10 mins in a preheated ~410 F oven. Flip and roast another ~ 8 -10 mins.
In a pot on medium heat add butter, 15 ml olive oil and onion. Caramelize, stirring occasionally until done ~ 20 mins.
Add beer to pot, scraping to deglaze. Add shrooms and stock, bring to a simmer for ~ 15 mins.
Puree until smooth with an immersion blender, processor or stand-alone blender.
Stir in the cream, paprika, 1/2 tsp salt and 1/2 tsp pepper to taste.
Serve and enjoy.
90g Shiitake shrooms
175g Portobello shrooms
225g Button shrooms
45 ml Olive Oil
1 tsp salt
1 1/2 tsp black pepper
30 ml unsalted butter
1 med sweet onion chopped
1 1/2 cups Brown Ale
3 1/4 cups veggie stock
1/4 cup whipping cream
1/2 tsp smoked hot Paprika
Toss shrooms in 30 ml olive oil, 1/2 tsp salt and 1 tsp pepper. Spread evenly on a baking sheet and roast for ~ 10 mins in a preheated ~410 F oven. Flip and roast another ~ 8 -10 mins.
In a pot on medium heat add butter, 15 ml olive oil and onion. Caramelize, stirring occasionally until done ~ 20 mins.
Add beer to pot, scraping to deglaze. Add shrooms and stock, bring to a simmer for ~ 15 mins.
Puree until smooth with an immersion blender, processor or stand-alone blender.
Stir in the cream, paprika, 1/2 tsp salt and 1/2 tsp pepper to taste.
Serve and enjoy.
