OnTap Magazine

Ingredients 400g sliced mushrooms – I used a combination of brown and shiitake. 330ml Bockbier – I used Stellies Hoenderhok – a Maibock. A doppelbock or dunkles bock will provide for richer soup. 1 brown onion, chopped 2 cloves garlic, finely diced 1 bay leaf 2 knobs of butter 4 tbsp cake flour 500ml chicken or vegetable stock 1 packet (about 20g) fresh thyme 125ml double cream. salt and pepper crusty ciabatta 100g soft goats’ cheese This perfect winter soup is full of earthy umami flavours from the mushrooms which work in harmony with the beer’s rich roasted malt character. Paying homage to the “goat beer”, I finished off the soup with goats’ cheese, grilled on top of crusty ciabatta. A cast iron flat potjie is the best way to cook the soup, but it can also be easily done on a stove top. MUSHROOM SOUP Method 1. Sweat onions and garlic with a knob of butter over high heat. 2. Once the onions are translucent, add the mushrooms. 3. Add a second knob of butter. Stir and cook mushrooms until they’re soft and start releasing water. 4. Stir in flour. 5. Grind salt and pepper and add the thyme, reserving half for later. 6. Slowly pour in beer and reduce heat to a simmer. Add the bay leaf. 7. Simmer the alcohol off for five minutes. 8. Stir in stock and simmer for 15 to 20 minutes on low heat with lid partially on. 9. While the soup is simmering, spread the goats’ cheese on slices of crusty ciabatta and sprinkle a little fresh thyme on top. 10. Remove from heat and stir in double cream. 11. Garnish with thyme and serve hot with the ciabatta slices and of course, a glass of bock on the side. Murray Slater PERFECT FOR WINTER BOCK & Avoid anything with a high hop profile as it will make your soup too bitter. ontapmag.co.za | Winter 2018 | 63 BEER MEETS FOOD