Brown Ale, Mushroom & Lentil Soup

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brown ale, mushroom & lentil soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Add mushrooms and cook until soft. Season to taste with salt and black pepper. Remove skillet from heat and pour in brown ale. Use spoon to remove brown bits from bottom of skillet and add chicken broth.

Brown Ale, Mushroom & Lentil Soup is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Brown Ale, Mushroom & Lentil Soup is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have brown ale, mushroom & lentil soup using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Brown Ale, Mushroom & Lentil Soup:
  1. Take cube Stock
  2. Get 2 tbsp olive oil
  3. Take 2 garlic cloves
  4. Make ready 2 tbsp tomato puree
  5. Take 50 g brown lentils
  6. Make ready 110 g chestnut mushrooms
  7. Prepare 110 g flat mushrooms
  8. Get 15 g dried mushrooms (rehydrate)
  9. Prepare 275 ml brown ale
  10. Get Worcestershire sauce

Risotto has always remained a mystery to me, seemingly too. Scott LaFollette, the proprietor, janitor, and yeast farmer at Cincinnati's Blank Slate Brewing Company, makes Shroominous, a brown ale with mushrooms, and he agrees that mushrooms in beer should be used in powdered form. "Regardless of the type of mushroom used, I would recommend always using them dried as opposed to fresh," he says. The Fungus Among Us, a Mushroom Rye Brown Ale was born. The earthiness of the Rye malt pairs well with both the mushrooms and even the hops I used for this batch of beer.

Steps to make Brown Ale, Mushroom & Lentil Soup:
  1. Cook onion in oil, add garlic, cook 2 min
  2. Add mushrooms, tomato puree and lentils, increase heat and cook 5 min
  3. Stir in brown ale and 850ml stock.
  4. Bring to boil and simmer 30 min
  5. Add Worcestershire sauce and serve

The Fungus Among Us, a Mushroom Rye Brown Ale was born. The earthiness of the Rye malt pairs well with both the mushrooms and even the hops I used for this batch of beer. Both East Kent Goldings and Liberty hops possess a nice earthiness that lended itself to this beer. Pour in the brown ale, and bring to a simmer on medium-low heat. Add the fresh herbs, and sea salt and ground black pepper.

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