Wine Soup Recipes

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BEEF AND WINE SOUP WITH DUMPLINGS



Beef and Wine Soup with Dumplings image

Serve with toasted dark rye bread.

Provided by Elizabeth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons butter
1 cup chopped onion
1 clove garlic, chopped
3 carrots, chopped
1 ½ cups chopped celery
2 (10.5 ounce) cans condensed beef broth
2 cups red wine
2 cups tomato juice
2 cups diced cooked beef
salt to taste
ground black pepper to taste
2 tablespoons margarine, softened
2 eggs
6 tablespoons all-purpose flour
¼ teaspoon salt

Steps:

  • In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
  • In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 19.4 g, Cholesterol 132.4 mg, Fat 23.4 g, Fiber 2.4 g, Protein 23.5 g, SaturatedFat 9.1 g, Sodium 1011.3 mg, Sugar 6.9 g

GERMAN WINE SOUP



German Wine Soup image

This is a creamy, elegant soup. I first had Red Wine Soup several years ago in Wurzberg at the Ratskeller. I found this recipe in a German cookbook and it is the closest I could come to imitating their recipe. You can use white wine, if you wish.

Provided by ChesterCopperPot

Categories     German

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1 large egg
1/2 cup heavy cream
2 tablespoons sugar
1 cup water
1 cup german red wine
creme fraiche (optional)

Steps:

  • Beat egg with cream and sugar.
  • Add water and wine to egg mixture.
  • Heat to gentle simmer. Ladle into serving bowl and top with 1 a dollop of creme fraiche. Serve immediately.

WINE SOUP



Wine Soup image

Provided by Food Network

Number Of Ingredients 7

4 1/2 cups beef broth
6 egg yolks
1/2 cup heavy cream
1/2 cup Riesling wine
Pinch cinnamon
Salt, to taste
2 to 3 slices country bread, toasted and cut into small croutons

Steps:

  • In a pot, heat the broth over medium heat until well heated, keeping it at a simmer. Do not bring to a boil. Beat the egg yolks and cream together until they are thick. Mix in wine, cinnamon, and salt. Temper egg yolk and broth. Pour mixture into the broth, mixing continually until the soup is well mixed and creamy. Do not let it boil. Serve with croutons sprinkled over soup.

BORLEVES [ HUNGARIAN WINE SOUP]



Borleves [ Hungarian Wine Soup] image

Make and share this Borleves [ Hungarian Wine Soup] recipe from Food.com.

Provided by drhousespcatcher

Categories     Hungarian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

3 1/2 cups good quality dry white wine
3/4 cup water
1/2 cup granulated sugar
1 small cinnamon stick
4 cloves
4 egg yolks

Steps:

  • Pour 3 cups of the wine and the water into a saucepan with the sugar, cloves, and cinnamon and bring to a boil.
  • While the soup is heating, beat the egg yolks with the remaining wine until creamy. When the soup is at a boil, dip a cup of it, little by little, into the egg yolk mixture, beating constantly so the egg yolks don't curdle.
  • Incorporate another cup of the hot liquid into the eggs, then beat the eggs into the remaining soup.
  • Stir constantly while reheating and let the soup thicken a bit, then strain. Ladle into small elegant bowls, and serve immediately.

Nutrition Facts : Calories 211.2, Fat 2.7, SaturatedFat 1, Cholesterol 125.9, Sodium 12.3, Carbohydrate 20.6, Sugar 18, Protein 1.7

WHITE WINE CHICKEN SOUP



White Wine Chicken Soup image

Amazing, fill-your-house-with-an-aroma-to-drool-for, easy chicken soup. The longer it cooks, the better it gets. The best is made by my mother, but the rest of us can make this wonderful facsimile. Easily multiplied, exceedingly flexible - have fun! The soup is quite good after 2 hours, but the longer it cooks, the more mellow the flavor will be. If you can, leave it for as many as 6 hours (this is a good recipe when you're in the house all day). Serve with croutons or soup nuts, if desired.

Provided by Miriam E D

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h20m

Yield 10

Number Of Ingredients 16

½ (2 to 3 pound) whole chicken
2 parsnips, peeled and chopped
1 medium head garlic, peeled
2 large onions, chopped
5 carrots, chopped
2 zucchini, chopped
½ cup chopped fresh parsley
2 stalks celery, chopped
2 potatoes, peeled and chopped
1 sweet potato, peeled and cubed
1 packet chicken vegetable soup mix
1 tablespoon dried oregano
1 teaspoon paprika
8 cups water
½ (750 milliliter) bottle white wine
salt and pepper to taste

Steps:

  • In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 26.1 g, Cholesterol 25.1 mg, Fat 4.5 g, Fiber 4.5 g, Protein 10.8 g, SaturatedFat 1.2 g, Sodium 218.4 mg, Sugar 6.2 g

MUSHROOM SOUP WITH WINE



Mushroom Soup With Wine image

Provided by Nigella Lawson

Categories     dinner, soups and stews, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

3/8 ounce ( 1/2 cup) dried porcini mushrooms
1 pound (about 2 medium) baking potatoes, peeled and cut into 1 1/2-inch chunks
2 cups good white wine
1 bay leaf
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 tablespoon vegetable oil
1/2 cup finely chopped onion
1 large clove garlic, minced
8 ounces portobello mushroom caps, coarsely chopped
8 ounces cremini mushrooms, finely sliced
4 ounces button mushrooms, finely sliced
3 tablespoons butter
1/2 teaspoon dried thyme leaves
2 cups milk
Heavy cream, for garnish
Finely chopped parsley, for garnish

Steps:

  • Place dried porcini in a 1-cup measuring cup, and fill with hot water. Set aside.
  • In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt. Place over high heat to bring to a boil. Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes.
  • Meanwhile, place a large soup pot over medium heat, and add oil. When hot, add onion and saute until softened, about 5 minutes. Add garlic, and stir for about 30 seconds. Drain porcini, straining and reserving liquid.
  • Chop porcini and add to onion mixture. Add portobello mushrooms, cremini mushrooms, button mushrooms, butter and thyme. Stir until mushrooms begin to give off liquid and look less dry, about 10 minutes. When potatoes are tender, add them and their cooking liquid to pan of mushrooms. Add porcini soaking liquid and 1 cup water. Bring to a simmer, cover, and cook gently for 20 minutes.
  • Allow soup to cool slightly. Working in batches, use a blender to puree soup. Return soup to a pan on medium-low heat, and add remaining 1/4 cup wine and the milk. Reheat just until soup is steaming; do not boil. To serve, place portions in bowls and garnish each with a squiggle of heavy cream and a sprinkling of parsley.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 819 milligrams, Sugar 8 grams, TransFat 0 grams

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