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Saint Lioba Beer and Mushroom Soup

October 9, 2010

“It’s better to have no spoon than no soup”

      ——-German Proverb

Sometimes the history of a particular food is just as interesting as the taste itself.  St. Lioba was known as “Sister Soup” and was a relative of St. Boniface, the patron St. of Germany and the first Archbishop of Mainz.  She was a leader in the Middle Ages with a great amount of authority as abbess of Bischofheim Monastery in Mainz, Germany.  In her later years she retired to an estate in Schornsheim given to her by Charlemagne.  The soup is as delicious as her history and yet so common to be on many German menus.  We always stayed at the Mainz Hilton located on the banks of the Rhine and steps away from “Old Town” for wonderful shopping, eating and drinking at plenty of biergartens.  The shopping for cooks is a dream while you spend hours selecting some of the finest kitchen tools and of course the china stores for plenty of Rosenthal china and crystal.  I treasure all of my purchases from Mainz, they have led a busy life.  A wonderful place filled with history, architecture, ambiance and welcoming restaurants and people to complete your visit.

 

Saint Lioba Beer and Mushroom Soup

Ingredients

  • 6 T. Olive Oil
  • 2 C. Mushrooms (sliced or chopped)
  • 2 Large Onions (chopped)
  • 6 Cans of Beer
  • 1 Bay Leaf
  • 2 Large Eggs
  • 4 T. Heavy Cream
  • Chopped Parsley
  • Salt
  • Freshly Ground Pepper
  • Gruyère Cheese (grated)

 

Preparation

  1. Pour the oil into a soup pot and add the mushrooms and onions
  2. Saute lightly for a few minutes over low heat
  3. Add the beer and bay leaf and raise the heat to medium
  4. Bring the soup to a boil and simmer slowly for about 20 minutes
  5. While soup is simmering beat and blend well the eggs and cream  
  6. Add 6 T of the hot soup to the egg mixture and blend thoroughly
  7. Pour the mixture into the soup pot and mix well
  8. Add the parsley, salt and pepper continuing to stir
  9. Heat the soup, remove the bay leaf
  10. Ladle into warmed soup bowls and garnish with the cheese

(Serves 4-8) – If it doesn’t get dropped on the floor……….*****

Adapted from the book “Twelve Months of Monastery Soups” by Broher Victor-Antoine d’Avila-Latourrette

A contribution to Chef Robin White’s #Soupweek (October 2-9, 2010).  If you would like to participate or just enjoy all the soup recipes visit her site at www.chefrobinwhite.com and find all the details.

*****   Both of my wrists are not that strong anyway due to all the thousands of bottles of Champagne and Wine in-flight but this is ridiculous.  I forgot to wear my wrist brace from a recovering broken wrist, which I always wear while cooking as it is not only supportive it reminds me to pay attention to what my wrists are doing.  The second my wrist gave way I knew what was happening next, “The Soup Slip “n Slide” crashing to the floor.  A lesson in kitchen safety once again learned the hard way.

Obviously St. Lioba (Leoba) was not watching over me……….

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3 Comments leave one →
  1. Abesmababes permalink
    September 7, 2012 15:35

    what kind of beer works best?

  2. March 19, 2011 12:50

    Thanks alot mate Deja Vu, this is a really nice Saint Lioba Beer and Mushroom Soup recipe :) I’m bookmarking this page!!

Trackbacks

  1. Celebrate National Soup Month in January « "Deja Vu" Cook

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