This Mushroom & Ale Soup is pure comfort in a bowl — meaty mushrooms, caramelized onions, fresh herbs, and a malty ale broth that brings it all together.

It’s hearty enough to be dinner, especially when served with a chunk of crusty bread or a side of cheddar beer biscuits.

Vegetarian-friendly (if you use veggie stock), rich in umami, and laced with just enough beer to make it interesting.

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 lb mixed mushrooms (cremini, shiitake, oyster, or button), sliced
• 1½ tsp fresh thyme (or ¾ tsp dried)
• ½ tsp smoked paprika (optional, adds warmth)
• 3 tbsp all-purpose flour
• 12 oz ale (brown ale, amber ale, or stout)
• 3 cups vegetable or beef broth
• ½ cup heavy cream or half & half
• Salt & pepper to taste
• Optional: a splash of soy sauce or balsamic vinegar for extra umami

Beer Tip: Go for a smooth, malty beer — brown ale, mild stout, or amber. Hoppy IPAs will overpower the earthy mushroom flavor.

Instructions

Step 1: Caramelize the Onions

Melt butter and olive oil in a large pot over medium heat.

Add onions and cook slowly for 10–15 minutes, stirring often, until soft and lightly golden.

Step 2: Sauté the Mushrooms

Add mushrooms, garlic, thyme, paprika, and a pinch of salt.

Cook for 10–12 minutes, stirring occasionally, until mushrooms release their moisture and start to brown.

Step 3: Make a Roux

Sprinkle in the flour and stir to coat everything.

Cook for 1–2 minutes to remove the raw flour taste.

Step 4: Add the Ale & Broth

• Slowly pour in the ale, scraping the bottom of the pot.
• Simmer for 5 minutes, then add the broth.
• Bring to a gentle boil, then reduce to a simmer for 10–15 minutes.

Step 5: Finish with Cream

Stir in cream or half & half. Simmer 5 minutes more, then taste and adjust salt, pepper, or add a splash of soy sauce or vinegar for extra depth.

Serving Suggestions

• Top With:
  • Croutons or garlic toast
  • Shaved Parmesan or Gruyère
  • Chopped parsley or chives
• Serve With:
  • Toasted beer bread
  • Sharp cheddar biscuits
  • A cold pint of the same ale you cooked with

Final Thoughts

Mushroom & Ale Soup is earthy, creamy, and full of deep, satisfying flavor.

It’s a weeknight comfort soup that eats like a main course and pairs perfectly with your favorite loaf of crusty bread and a glass of something malty and cold.

Cheers to soup that tastes like a slow afternoon in a British pub! 🍄🍺🔥

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