Bowl of creamy triple mushroom soup with doppelbock beer.
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5 from 8 votes

Creamy Triple Mushroom Doppelbock Lager Soup

Earthy, malty, creamy deliciousness meant to be eaten when the weather is cold and the nights are long and dark. Doppelbock lager adds magic to this thyme infused creamy triple mushroom beer soup.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Servings: 4 servings
Author: Chris


  • 1 lb mushrooms 4 oz shiitake, 6 oz baby Bella and 6 oz white button recommended
  • 1 medium onion finely diced
  • 1/2 stick + 2 tbsp butter
  • 3 tbsp flour
  • 3 1/2 cups vegetable or chicken stock
  • 12 oz Doppelbock lager
  • 1/2 cup double cream
  • bunch of fresh thyme at least 6 sprigs
  • 1 large bay leaf or 2 small
  • 1 tsp salt + more to taste
  • 1/2 tsp ground black pepper + more to taste


  • Clean and slice the mushrooms. You can use the stems of the white button and baby Bella, but do discard those of the shiitakes as they are tough and very chewy.
  • In a heavy bottomed pot over medium heat melt the butter and sweat the diced onion until translucent.
  • Add the mushrooms, salt and pepper and about 1 1/2 tbsp of thyme leaves (gently torn off the stalks).
  • Stir and let them cook, add the 2 tbsp extra butter at this stage.
  • Once the mushrooms begin to release liquid, add the flour and gently stir until it is incorporated.
  • Slowly begin to pour the Doppelbock as you continue to stir gently.
  • Add the bay leaf.
  • Bring to simmer and let simmer for 4-5 mins for most of the alcohol to evaporate.
  • Add the chicken stock slowly as you stir and bring to simmer again.
  • Let simmer for 10-15 minutes, partially covered with a lid.
  • Add the cream, stir to incorporate and turn of the heat.
  • Taste and season with salt and pepper as needed.
  • Serve immediately garnished with fresh thyme or transfer to a soup tureen to keep warm.