BLUE MOON BEER AND WILD MUSHROOM SOUP

Beer soup? Sounds crazy, but is absolutely delicious. This recipe is one of Chef Ryan’s favorites and a great twist on a soup. He did this recipe last year for a Solar eclipse show.

Blue Moon beer and wild mushroom soup with tomatoes and cilantro
Yields 1 gallon

½ cup and 2 Tbsp corn oil
2 Tbsp butter
3 ea small diced yellow onion
1 ea med size leek-medium dice
4 Tbsp minced jalapeño
5 ea cloves garlic minced
½ tsp chili flake
2 cups chopped can tomatoes
4 lbs washed and sliced mixed wild mushrooms
5 tsp salt
4 ea btls beers
1 Tbsp orange juice
½ cup minced cilantro
½ tsp Tabasco

Garnish
12 ea grilled prawns cut in half

1) Heat up large stock pot and add half cup corn oil, add sliced and washed wild mushrooms and salt cook till tender, remove from pan and set aside. Reheat stock pot and add 2 Tlb corn oil and butter then add diced onions, diced leeks and cook till tender, once tender add garlic; Chile flake and jalapeño cook down till soft.

2) Once everything is cooked, add all ingredients back in the pot, turn the pot on high and add chopped tomatoes and three beers and reduce bye half. Then add chicken stock and bring to a boil and simmer for 5 minutes, finish with chopped cilantro, orange juice, and Tabasco, and the last beer. Adjust the seasoning to your desire and garnish with grilled prawns.

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