Prep the mushrooms, onion, carrots, celery, and garlic.

Heat the olive oil in a Dutch oven, or other heavy bottomed pot, over medium high heat. Once the oil is hot, add the mushrooms all at once. They should sizzle. Sear for 5 minutes, or until starting to brown.

Remove the mushrooms and set aside. Reduce the heat to medium heat, and add the onions, carrots and celery to the pot. Add a little extra olive oil if needed. Toss to coat and cook until the onions are translucent, and starting to brown on the bottom of the pot.

Melt the butter in the pot, stir with the veggies, and add the flour. Using a wooden spoon, move the veggies around in the flour to coat them. Cook for a few minutes until the raw flour scent is gone.

Slowly add the beer, while constantly stirring the veggies. A thick, paste-like gravy will develop. Using a wooden spoon, scrape up the brown fond on the bottom of the pot.

Add the vegetable broth, potatoes, cabbage, soy sauce, tomato paste, salt, pepper and thyme sprigs. Cover and simmer on low for 30 - 35 minutes, until the potatoes are tender. Add the mushrooms back in, and continue to simmer for 10 minutes.

Serve warm.