Saint Lioba Beer and Mushroom Soup Recipe

Beer and mushrooms add depth and flavor to this version of creamy onion soup served with a sprinkling of Gruyere cheese. Be sure to serve some bread to soak up every drop of the soup.

Prep Time: 10 minutes

Cook Time: 20 minutes

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

Preparation:

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 Gruyere cheese on top of each serving.

Yield: 4 to 6 servings

Recipe Source: From a Monastery Kitchen by Brother Victor-Antoine d'Avila-Latourrette (Triumph Books)
Reprinted with permission.