Stir fry the potato and garlic in the melted butter for 3 minutes. Season with a little pepper, nutmeg and salt to taste. Pour in the chicken or vegetable stock and bring the potatoes to a boil.

Then turn the heat lower and simmer the potatoes for 5 minutes. In the meantime clean the white mushrooms using a soft brush. Slice up one of them and roughly chop up the rest of the mushrooms. Add the roughly chopped mushrooms and the beer to the potatoes in the pan.

Simmer for another 2 minutes. Melt the rest of the unsalted butter in a non-stick pan and add the sliced mushroom. Gently bake the mushrooms for 3 to 4 minutes until they start to turn golden brown. Season them with a little pepper and salt.

Once the mushrooms are cooked, take the pan off the heat and put them aside until needed later. Remove the thyme sprig from the beer broth and blend the cooked potatoes, mushrooms and broth into a silky smooth soup.

Add the cream to the soup. Check the seasoning and add extra pepper, nutmeg or salt to taste if necessary. Scoop the beer and mushroom soup into bowls and garnish with the browned mushroom. Serve hot.