This soup is the most intense soup I've ever tasted/made. It's for the true beer and mushroom lovers. Beer is the only liquid added in this soup, so the depth of the flavor is potent. I used LSD, hence half of the hallucinogenic name of this soup, short for Lompoc Special Draft from local Portland brewery New Old Lompoc Brewery. The LSD was chosen not only for its name and my obnoxious tweeting that Whole Foods sells LSD, but because of its roasted malty and smoky notes which pairs well with mushrooms, according to the Whole Foods beer dude who came to my rescue as I stared at the crowded lineup of Oregonian beers on stock.
Since I was going for an all Oregon soup, I selected local wild hedgehogs and local crimini mushrooms. Hedgehogs have a sweet and nutty flavor with vertical gills. They are kind of creepy looking, but creepy is cool these days. Criminis have more of a meaty flavor, so the two shrooms combined made for a complex soup.
The soup must be served with bread to sop up all the flavorful juices. You might even get totally jiggy with it and make Greek Yogurt Beer Bread to go with it.
Mushroom and Beer Soup
Adapted from A Monastery Kitchen cookbook
6 Tbsp olive oil
2 cups mushrooms, chopped (save a few slices for garnish)
2 large onions, chopped
72 ounces or 9 cups of beer
4 Tbsp heavy cream
1/4 cup chopped parsley
Salt & Pepper
- Heat olive oil in a deep soup pot. Add the mushrooms and onions. Saute them lightly for a few minutes over low heat then add the beer. Turn the head to medium and bring soup to a boil. Simmer slowly for 20 minutes.
- In another bowl, beat and blend the eggs and cream. Add 6 tablespoon hot soup to the egg mixture to temper it and blend thoroughly. Pour the mixture into the soup, mixing well. Add half of the chopped parsley, salt and pepper and stir well.
- Serve with grated parmesan. Garnish with remaining parsley and mushroom slices.