Creamy triple mushroom beer soup on the craft beering menu today.
As promised sharing the recipe for Chris’ delicious creation in which the earthy flavors of shiitakes, baby bellas and white button mushrooms come together with the rich, malty character and toasty edge of Doppelbock.
Why choose Doppelbock to make this soup?
Few other beers can deliver the same intensity of flavor to accompany a mushroom trio as Doppelbock.
The strongest of the bock lagers, it is quite full bodied with a syrupy mouthfeel. Doppelbock has a very particular dark fruitiness to it (reminiscent of figs, prunes, ripe grapes/raisins) and a faint caramelized sugar presence.
The unobtrusive use of Noble hops balances the sweetness and imparts a hint of herbal notes but no bitterness. Notes of toasted bread and biscuit round off the dominant flavor profile earning the style a food friendly reputation.
We had a few Paulaner Doppelbock bottles at home and Chris used one of them to construct the broth for the creamy triple mushroom beer soup. Paulaner Brewery is in Munich, Germany, one of the six breweries permitted to brew Oktoberfestbier and serve it during Oktoberfest.
The Ingredients of this Creamy Triple Mushroom Soup
Chris makes his Doppelbock beer soup with shiitake, baby Bella and white button mushrooms. A robust backdrop to the merits of the lager, further bettered by the involvement of butter, onions, double cream and a lot of thyme.
The cleaned baby Bella and white button mushrooms can be cut into pieced in their entirety.
The stems of the shiitakes must be removed and not used as they are extremely dense and become unpleasantly chewy. They could however be used for a home made mushroom broth/base to be added in the soup in lieu of the chicken stock Chris normally uses. If you are interested in creating homemade broths, we recommend this book.
If you’d prefer a very intense, almost smoky mushroom flavor, you could soak a few small pieces of dried shiitake in hot water until fully reconstituted and then dice them really small. Their pungent nutty flavor also results in a sense of meatiness when they get added to dishes.
Dried porcini mushrooms can work too, even though they will impart a less intense flavor than dried shiitakes.
You really should not substitute the butter and double cream in Chris’ triple mushroom beer soup with, for example, olive oil and milk. To achieve its luxuriously dense and silky consistency you need the favor of butter and double cream:)
Simply Garnished & Served
Chris garnishes the soup with fresh thyme and freshly ground pepper.
A small bowl is all you really need to serve – it is so deeply satisfying. If you will be making the soup as the first course to a meal, be sure to have it followed by a meaty, hearty dish with loads of flavor. Something that will at least match its robustness, not pale in comparison with it.
Personally, I like to obtain satisfaction with a larger portion of the soup, then finish my meal with simple toasted bread and a strong, pungent and moldy cheese or a few slices of 1000 Days Aged Gouda or Camembert. And a small glass of Doppelbock. It is a delectable combination and makes for a complete dinner.
If you like the handmade Japanese wooden spoons in the pictures (they really add a rustic touch to the experience of enjoying this soup) you can find them here.
Besides this beer soup, a recipe where Doppelbock and mushrooms have a remarkable interaction resulting in immense pleasure for the taste buds is our Chicken Beersala. You have got to try it!
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- 1 lb mushrooms 4 oz shiitake, 6 oz baby Bella and 6 oz white button recommended
- 1 medium onion finely diced
- 1/2 stick + 2 tbsp butter
- 3 tbsp flour
- 3 1/2 cups vegetable or chicken stock
- 12 oz Doppelbock lager
- 1/2 cup double cream
- bunch of fresh thyme at least 6 sprigs
- 1 large bay leaf or 2 small
- 1 tsp salt + more to taste
- 1/2 tsp ground black pepper + more to taste
Clean and slice the mushrooms. You can use the stems of the white button and baby Bella, but do discard those of the shiitakes as they are tough and very chewy.
In a heavy bottomed pot over medium heat melt the butter and sweat the diced onion until translucent.
Add the mushrooms, salt and pepper and about 1 1/2 tbsp of thyme leaves (gently torn off the stalks).
Stir and let them cook, add the 2 tbsp extra butter at this stage.
Once the mushrooms begin to release liquid, add the flour and gently stir until it is incorporated.
Slowly begin to pour the Doppelbock as you continue to stir gently.
Add the bay leaf.
Bring to simmer and let simmer for 4-5 mins for most of the alcohol to evaporate.
Add the chicken stock slowly as you stir and bring to simmer again.
Let simmer for 10-15 minutes, partially covered with a lid.
Add the cream, stir to incorporate and turn of the heat.
Taste and season with salt and pepper as needed.
Serve immediately garnished with fresh thyme or transfer to a soup tureen to keep warm.
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