Let’s pretend this didn’t happen.
Like I didn’t put beer in your soup again. Like I didn’t just take this soup that I love so much, change up a few ingredients and pretend like it’s an entirely new guy. Let’s pretend like I’m more creative than that. Shall we?
Even though this is a closely related cousin of Stout French Onion, the flavors are completely different. Plus I gave you some melty cheddar, and some fresh thyme. Does that help you forget my momentary lack of creativity?
Or do I need to buy you a beer?
French Mushroom Stout Cheddar Soup
- 2 tbs butter
- 1 cup sweet white onions, chopped
- 1 tbs olive oil
- 16 wt oz mushrooms (crimini or white button)
- 2 cups beef broth
- 1 cup stout
- 1 tsp black pepper
- 1 tsp chopped fresh thyme
- 4 slices italian bread, toasted
- 4 slices cheddar cheese
- In a pot over medium heat melt the butter.
- Add the onions and sauté until starting to caramelize, about 10 minutes (make sure the heat isn’t too high or the onions will burn).
- Add the olive oil and mushrooms and cook until dark and soft, about 10 additional minutes.
- Add the broth, stout, black pepper, and thyme, simmer for ten minutes.
- Preheat the broiler.
- Ladle the soup into 4 oven safe bowls.
- Top with bread, then cheese.
- Place under the broiler until cheese has melted.
young cheddar melts better than aged cheddar, don't be afraid to save the expensive stuff for something else and use the younger, cheaper cheese for this soup.
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