{"id":10787,"date":"2015-01-03T10:59:28","date_gmt":"2015-01-03T15:59:28","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=10787"},"modified":"2015-01-03T10:59:28","modified_gmt":"2015-01-03T15:59:28","slug":"warm-up-with-homemade-soup-this-weekend","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2015\/01\/03\/warm-up-with-homemade-soup-this-weekend\/","title":{"rendered":"Warm Up with Homemade Soup this Weekend!"},"content":{"rendered":"

With cold weather penetrating many areas of the country, this is a great month to enjoy a bowl of soup! \u00a0Below are two soup recipes that use wine as an ingredient. More recipes are on\u00a0the Wine Trail Traveler website recipe section<\/a>. Soup recipes include chicken, beef, tomato and mushroom soups.<\/p>\n

Stay warm!
\nKathy<\/p>\n

Soup Recipe #1 Creamy Wild Mushroom Soup with Fresh Thyme & Parmesan<\/strong><\/p>\n

Ingredients<\/em><\/p>\n

4 T butter
\n4 T good olive oil
\n1 large onion
\nsalt and pepper
\n1 lb regular domestic mushrooms, cleaned, long stems removed
\n\u00bd lb mixed wild mushrooms (morel, shiitake, chanterelle) cleaned and trimmed
\n3 large cloves garlic, pressed
\n1 c dry full-bodied red wine
\n1 t dried thyme
\n1 t dried sage
\npinch ground nutmeg
\n\u00bc c dried porcini mushrooms
\n3 cans (approx. 16 oz.) beef stock\/broth
\n\u00bd c heavy cream
\n1 Tfresh thyme, finely chopped, for garnish
\n\u00bc c fresh parsley, finely chopped, for garnish
\n\u00bc c shaved Parmesan cheese, as garnish, if desired<\/p>\n

Directions<\/em><\/p>\n

    \n
  1. Use a cup or so of the beef stock to steep the dried porcinis: Heat the stock to a boil in a small sauce pot. Turn off flame and add the dried mushrooms, stirring around a bit. Let mushrooms steep, stirring occasionally, until the rest of the broth is added to the soup. Then pour the broth off the dried mushrooms, leaving any grit behind, and add it to the rest of the soup when needed.<\/li>\n
  2. Heat the butter and olive oil in a large stock pot over medium high heat.<\/li>\n
  3. Add the chopped onions and a couple tablespoons of salt. Stir and cook the onions until they are beginning to brown.<\/li>\n
  4. Add the mushrooms and cook them until their liquid has evaporated and they are nicely browned on all sides.<\/li>\n
  5. Add the pressed garlic to the pot and stir and cook until it is just cooked and not brown.<\/li>\n
  6. Add the red wine and let reduce by about half.<\/li>\n
  7. Add the dried herbs, about 2 teaspoons of pepper, the porcini stock, and the beef stock and bring the soup to a boil.<\/li>\n
  8. Reduce heat to a simmer and cover the pot. Simmer slowly for approximately half an hour or until all the ingredients are completely soft.<\/li>\n
  9. Puree the soup with a blender until completely smooth, then return to soup pot and add the cream. For a thinner soup, add a little extra broth or milk.<\/li>\n
  10. Correct for salt and pepper.<\/li>\n
  11. Serve hot with suggested garnishes. This recipe makes about 10 servings (2 quarts).<\/li>\n<\/ol>\n

    Recipe provided by Chef Kristine Schug at\u00a0Schug Carneros Estate Winery<\/a>, Sonoma, California.<\/p>\n

    Soup Recipe #2 \u00a0Mushroom Merlot Soup<\/strong><\/p>\n

    Ingredients<\/em><\/p>\n

    1 white onion, diced
    \n4 stalks celery, diced
    \n4 garlic cloves, minced
    \n2 T olive oil
    \n4 quarts heavy cream
    \n\u00bd bottle Knapp Merlot
    \n8 c sliced mushrooms
    \nCorn starch to thicken
    \n2-3 ounces of beef base or a cup of broth<\/p>\n

    Directions<\/em><\/p>\n

    1. Place the onion, celery and garlic in large pot with olive oil and saut\u00e9 until translucent.
    \n2. Add mushrooms and wine and cook until mushrooms become soft.
    \n3. Add cream and beef broth. Heat thoroughly.
    \n4. Mix corn starch with cold water and slowly add to soup until desired\u00a0thickness.
    \n5. Salt and pepper to taste.<\/p>\n

    Makes about 16 8-ounce servings.<\/p>\n

    Provided by Knapp Winery Vineyard and Restaurant<\/a>, New York<\/p>\n