Saint Lioba Beer and Mushroom Soup
Ingredients
6 tablespoons oil of choice
2 cups mushrooms, chopped
2 large onions, chopped
6 cans beer
1 bay leaf
2 eggs
4 tablespoons heavy cream
chopped parsley
salt and pepper to taste
grated Gruyere cheese
Instructions
Pour the oil into a soup pot. Add the mushrooms and onions. Saute them lightly for a few minutes over low heat. Add the beer and bay leaf and raise the heat to medium. Bring the soup to a boil, then simmer slowly for about 20 minutes. In the meantime, in a bowl beat and blend well the eggs and cream. Add 6 tablespoons hot soup to the egg mixture and blend thoroughly. Pour the mixture into the soup, mixing well. Add the chopped parsley, salt, and pepper, and mix well. Reheat the soup over medium heat and continue stirring for a few minutes. Remove the bay leaf and serve the soup hot. Sprinkle some grated cheese on top of each serving.
Yield: 4-6 servings
Credits
From: From a Monastery Kitchen by Brother Victor-Antoine d'Avila-Latourrette (Triumph Books)
Shared by: Peggy, Home Cooking Guide
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