This post contains affiliate links
Looking for a soul-warming soup with a little gourmet twist? This Homemade Mushroom Soup combines the earthy flavours of mushrooms, the sweetness of leeks, and the richness of cream with a splash of beer to create a savoury, velvety bowl of deliciousness.
Perfect for cozy dinners or impressing your guests, this soup is a simple but elegant dish that brings out the depth of each ingredient.
And if you’re as excited about cooking with beer as we are, be sure to check out our Cooking with Beer blog for more tips and recipes that take your beer game to the next level!
Ingredients You’ll Need:
- ¼ lb thick-cut bacon, sliced into ½ inch pieces
- 1 tbsp. butter
- 1 ½ lbs. cremini or button mushrooms, sliced
- 2 leeks (white part only), finely chopped
- 3-4 sprigs fresh thyme, leaves finely chopped
- 1 clove garlic, finely chopped
- ⅓ can of beer (your favourite kind!)
- 3 cups chicken stock
- ¼ cup 35% cream
- Kosher salt & freshly ground black pepper, to taste
How to Make Beer, Leek, and Mushroom Soup
1. Render the Bacon
Preheat a small soup pot over medium heat. Add butter and bacon to the pot, letting the fat render out as the bacon crisps up. Once crisp, remove the bacon with a slotted spoon and set aside, but leave all that delicious bacon fat in the pot. This is where the flavor starts!
2. Cook the Mushrooms
Add the sliced mushrooms to the pot, sprinkling them with a little kosher salt to help release their moisture. Stir for a minute, then add ¼ cup of water to the pot. Now, let the mushrooms work their magic—allow them to cook undisturbed for about 6 minutes. They’ll turn a gorgeous deep brown as they caramelize and develop rich flavor.
3. Sauté Leeks and Thyme
Once your mushrooms are beautifully browned, add the finely chopped leeks and fresh thyme to the pot. Sprinkle with another pinch of salt and sauté until the leeks are softened but not browned—this will take just a few minutes.
4. Add Garlic and Beer
Now, toss in the chopped garlic and sauté for one minute, just until fragrant. Then, pour in your beer of choice! Bring the mixture to a boil, allowing the beer to bubble away for about a minute. This adds depth and a subtle malty flavour to your soup.
5. Simmer with Chicken Stock
Pour in the chicken stock and bring the soup to a simmer. Let everything cook together for about 20 minutes, allowing the mushrooms to soften further and the flavors to meld.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
6. Stir in the Cream
For the last 5 minutes of cooking, stir in the cream. It will make the soup velvety smooth and rich. You can either leave the soup with the beautiful texture of sliced mushrooms or blend it coarsely for a creamier consistency—your call!
7. Taste and Serve
Taste the soup and season with freshly ground black pepper and additional salt if needed. Serve it hot, garnished with the crispy bacon you set aside earlier. Pair with crusty bread for the ultimate comfort meal!
Chef’s Tips for Perfect Mushroom Soup:
- Mushroom Selection: Cremini mushrooms bring a richer flavour, but button mushrooms will work just as well. Want to up the ante? Try using a mix of wild mushrooms for even more complexity!
- Beer Choice: Choose a beer that’s not too bitter—a malty lager or amber ale works wonderfully here. You want a beer that complements the soup without overpowering the delicate leeks and cream.
- Bacon Alternatives: If you want a vegetarian version, simply omit the bacon and use olive oil instead of bacon fat. You’ll still get plenty of flavour from the mushrooms and thyme.
Mushroom Soup Pairings
Looking to serve this soup as part of a bigger meal? Here are some great pairings:
- Crusty Bread: Perfect for dunking and soaking up every drop.
- Grilled Cheese Sandwich: Add a little extra indulgence to your meal.
- Side Salad: Lighten things up with a simple green salad to balance out the richness of the soup.
Final Thoughts
There’s nothing quite like a bowl of Homemade Mushroom Soup to warm you up on a chilly day. With layers of flavour from caramelized mushrooms, crispy bacon, and a hint of beer, this soup is a perfect combination of cozy and gourmet. Trust us, your family and friends will be asking for seconds!
Happy cooking!
