1 tablespoon vegan butter
1 small yellow onion
1 green pepper
3 to 4 cloves garlic
1 Portobello mushroom
1 – 12 ounce bottle beer (I use New Belgium's Fat Tire)
2 ears sweet corn
1 1/4 cup water
1 tablespoon garlic salt
3 tablespoons nutritional yeast flakes
A dash each paprika and celery seed (optional)
1) Melt vegan butter over medium-low heat in a medium pot. Dice onion and green pepper into bite-size chunks. Add to pot and turn heat up to medium so they start to sauté. Mince garlic and add to pot.
2) Rinse Portobello and chop into bite-size chunks. Sautee in pot with onion mixture for a minute and then pour beer into the pot and stir to ensure everything is well coated. Turn heat up to medium-high and allow to simmer vigorously.
3) Shuck corn and cut kernels from the cob and add to pot. Add water, garlic salt, nutritional yeast, and optional seasonings if desired. Continue to simmer for about 5 minutes, or until mushrooms are tender. Enjoy!
The mushrooms really pick up the savory flavor of the onion and beer, while the corn remains nice and crisp and sweet, so the two contrast each other nicely. This is a surprisingly filling and easy soup to make - it would go great with a slice of warm French bread. You could also make a more hearty broth by swapping out amber ale for a porter or stout.