Food & Wine Pairing

Thursday Dec 17th, 2009 29 Views Vine to Wine

Welcome to Vine to Wine this is your host Linda Moran. Today is food and wine pairing day and I am very excited about mushroom soup and of course the wines that go with it.

I was grocery shopping recently and saw some of the most beautiful shitake mushrooms I have ever seen so needless to say they jumped into my cart and came home with me. I make two types of mushroom soup a creamy style and an Asian influenced type. The creamier on is made by sautéing onions with olive oil and garlic, the adding the mushrooms to cook for a few moment, just before the onions begin to brown. To that I add chicken or beef stock and whatever seasonings sound good to me usually salt, red pepper flakes and a few Italian seasonings. Just before I serve the soup I add sour cream and warm the soup through over medium heat stirring it to keep the cream smooth. This soup is hearty and delicious with big red wines Cabernet Sauvignon or Syrah or Barolo. The second soup is made by creating a soup base that is a combination or caramelized onions deglazed with a dry sherry and chicken stock. To this I add sautéed mushrooms, a little more sherry and grated fresh ginger and cilantro. It is delightful when served with s fresh crisp Riesling or Gewurztraminer. If you are using a good quality sherry you may want to serve that with the soup as a starter course to a meal. So take advantage of the beautiful fungus in your grocery store and enjoy some nice wines along with it. And thanks for joining me on today’s vine to wine.