Like Wolgast, beer isn't working for me here. It could - possibly - work as a finish (added just before serving) but I'd be more incline to try a lighter bodied microbrew (not a 'light' beer). I'm not sure that's working for me either but it's something worth trying.
For the soup, consider making it sort of one 'normally' might - with a couple minor changes: Sauté mushrooms in butter till they give up their juices. Add a little salt and white pepper, a little thyme, a small bay leaf, and a couple minced shallots or the equivalent in minced onion. Cook a minute till the shallots are soft, add a small clove of garlic, minced or pressed, a splash of cheap white wine, and raise the temp. Reduce the liquid in the pot by half. Remove the bay leaf.
Add a 50-50 combination of half-and-half and chicken stock to just cover the mushrooms in the pot plus a little more. This will cool the mix - fine. Purée 3/4 of the contents of the pot and return it to the pot, mixing well. Reserve.
Make the smoked mushroom dip as written except skip the seasoning, the pine nuts and the sour cream.
Bring the reserved soup to a low simmer then add the dip, about a 1/4 c at a time, stirring well and allowing it to melt into the soup.
(Once melted and well combined, it's at this point you could try the beer, about a tablespoon or so per serving, stirred in well to incorporate.)
Adjust viscosity, if needed, making it thinner with a little stock (or the beer), or thicker by gentle reduction.
Serve, topped with a dollop of sour cream, perhaps a little minced parsley, and, if available, maybe a light dusting of smoked paprika.
Just a thought.