Recipes

Aged Cabernet Series Wine Club

Polish Mushroom Soup

Polish Mushroom Soup

Prep Time: 5 Minutes

Cook Time: 35 Minutes

Yield: 8 servings

This soup is a challenge to describe.  It can be served as a first course or a main dish, and tastes a bit like beef stroganoff plus it freezes very well.

Pair with the Clos du Val Wine Company 2004 Napa Valley Cabernet Sauvignon or the Volker Eisele Family Estate 2005 Napa Valley Cabernet Sauvignon, this month's Aged Cabernet Series wines.

Ingredients

  • 1 yellow onion, chopped

  • 2 Tbsp butter

  • 1 lb mushrooms, whole

  • 16 oz beef broth

  • 8 oz meat broth

  • 1 cup red wine

  • 1 heaping Tbsp dill weed

  • 1/3 cup dry sherry

  • 2 Tbsp lemon juice

  • 1 dash Tabasco sauce

  • 1/3 cup corn starch

  • 1/3 cold cup water

  • 1/2 cup sour cream

  • 1/2 quart half and half

In a large soup pot, sauté the onions in the butter until soft. Add the next 10 ingredients and bring to a low boil.  Cook for 30 minutes. Combine corn starch and water, then whisk into the pot.  Allow to thicken.  Just before serving, whisk sour cream and half and half into the pot.

If you need to extend this soup, add more half and half. 
 

#mostlovedwineclub!

Kent Caathcart, TN
Always a pleasure...Thank you for your service and selection.

Brent Boone, MD
So far so good!! Keep sending us great Cabernet’s here on the east coast.

As reviewed by Town & Country Magazine
Rarities, which generally can't be obtained any other way, acquaint recipients of The Aged Cabernet Series with the subtler charms of older wine.