Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Toss mushrooms and flour together in a bowl until coated.
Heat olive oil in a large skillet over medium heat; cook and stir coated mushrooms until browned, 5 to 10 minutes.
Combine potatoes, carrots, onion, garlic, and rosemary in a large stockpot; top with cooked mushrooms. Stir beer, vegetable broth, tomato paste, Worcestershire sauce, salt, and pepper into vegetable mixture. Cover stockpot and cook over medium-high heat until vegetables are tender and soup flavors have blended, about 1 hour.
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Nutrition Facts (per serving)
| 399 | Calories |
| 8g | Fat |
| 60g | Carbs |
| 14g | Protein |
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