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)
1/4 - 1/2 cup honey (1/2 cup makes it quite sweet)
1 pound cooked and crumbled Italian sausage
1 pound cooked chicken
1/2 pound raw shrimp, chopped fine


1. 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.
2. Add chili powder, garlic and onion powders, dry mustard, cayenne pepper, salt, pepper and bay leaves; stir well.
3. 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.

Barry Conway Recipe