For the foam soup:

4 shallots

2 garlic cloves

400 g mixed mushrooms

(e.g. button mushrooms, porcini mushrooms, oyster mushrooms)

4 sprigs of thyme

2 sprigs of rosemary

2 tbsp butter

100 ml Bitburger Premium Pils

2 cl sherry

450 ml chicken stock

80 ml heavy cream

Freshly ground salt

Freshly ground pepper

Hazelnut oil to finish

Preparation:

1. To make the soup, first peel and finely dice the shallots and garlic. Clean the mushrooms and halve them if necessary. Remove the herb leaves from their stalks and chop them finely.
2. Heat the butter in a large saucepan and brown the mushrooms for a few minutes. Season with salt and pepper and remove a third of the mushrooms from the pan. Set aside. Add the diced shallots, garlic and herbs, brown briefly, then deglaze the bottom of the pan with the bier. Add the sherry and the stock and allow to bubble gently for 12 to 15 minutes.
3. Puree the soup. Add the cream and bring back to the boil.
4. Foam the soup using your handheld immersion blender. Share the reserved mushrooms between the bowls and top with the foam soup. To finish, drizzle with a few drops of hazelnut oil.