After a quick tally, only two members of the staff here at Whitecap are wearing green today: Grace Y, one of our star editors and myself. It appears as though the Irish spirit just isn’t present at Whitecap today.

However, Grace has more than made up for everyone else’s lack of enthusiasm with her nifty St. Patrick’s Day button.

If you’re having trouble getting into a St. Paddy’s Day mood, why not try this great recipe from Entertaining with Booze by Ryan Jennings and David Steele? Slainte!

Forest Mushroom and Irish Ale Soup
Perfect for warming the belly and the soul, this soup can nourish a family of 4 right through the cold, wet winter—or on a lovely spring day in March.

2 Tbsp (30 mL) extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
2 cups (500 mL) sliced cremini or portobello mushrooms
2 cups (500 mL) sliced shiitake or porcini mushrooms
2 Tbsp (30 mL) brandy
1 Tbsp (15 mL) fresh thyme leaves
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
4 cups (1 L) vegetable stock
2 cups (500 mL) Irish ale, such as Kilkenny

Heat the oil in a large stockpot. Add the onion and garlic and cook until soft, about 10 minutes. Add the mushrooms and cook for 3 minutes, gently tossing with the onion mixture to combine. Add the brandy, thyme, salt and pepper and cook for 1 minute. Add the stock and beer. Bring to a simmer, cover, reduce the heat and simmer for 20 minutes.

Serve with a garnish of fresh thyme leaves and soda bread, if desired.

NOTE: Dried porcini mushrooms may be substituted if fresh are unavailable. Add them directly to the soup, heating until softened.