Barry Conway's

Bear Man’s Beer Soup 

1 tablespoon oil

1 tablespoon butter

1/4 cup shallots, chopped fine

1/4 cup fresh garlic, chopped fine

4 cups chopped onion

3 cups chopped bell peppers (mix of red, green, yellow or orange)

1-8oz. package sliced mushrooms

2 1/2 tablespoons chili powder

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

3/4 teaspoon dry mustard

1/2 teaspoon cayenne pepper

1/4 teaspoon salt

1/8 teaspoon pepper

2 bay leaves

1/2 tablespoon Worcestershire sauce

3-(14 1/2 oz.) cans beef broth

1-(14 1/2 oz.) can diced tomatoes

1 1/2 cups (12 oz.) amber beer (preferably Honey Brown)

1/2 cup honey

1 pound cooked and crumbled Italian sausage,

1 pound cooked chicken

1/2 pound raw shrimp, chopped fine 

In a large stockpot heat oil and butter over medium high heat until butter is melted. Add shallots and garlic; cook 1-2 minutes, stirring frequently. Add onions; cook 3-4 minutes, stirring frequently. Add peppers and mushrooms; cook 7-8 minutes, stirring frequently, until soft. Add chili powder, garlic and onion powders, dry mustard, cayenne pepper, salt, pepper and bay leaves; stir well. Add Worcestershire sauce, beef broth, diced tomatoes, beer and honey; stir well. Bring to a boil. Add Italian sausage, chicken and shrimp, reduce heat to simmer. Simmer about 2 hours. Remove bay leaves.

Serve warm.