Soup Contest Winners

Soups Galore!

During our Fall Barrel Tasting Weekend which happened this last Thanksgiving weekend we held our annual soup contest. Our guests took on the responsibility of tasting and voting on their favorite soup. The judges haven spoken, and we found our Soup Savant on each day. They have graciously offered that we share their winning recipes. You can find the results and the recipes below.

FRIDAY

Friday’s competition was dominated by the talented Cheryl Bell!
Cheryl submitted Black Bean & Hominy Soup. This spicy Tex–Mex inspired dish was killer with a nice Cabernet (especially if you were lucky enough to get some of the 2020 Reserve Cabernet from the barrel). 		 Black Bean & Hominy Soup
Ingredients:
16 ounces ground chorizo
2 cans (15 oz) beef broth
2 cans (15 oz) black beans
1 can (15 oz) hominy
1 can (15 oz) stewed tomatoes
1 cup shredded potato
1 cup chopped onions
1 can (4 oz) green chili peppers, chopped
2 cloves garlic, minced
1 TBS chili powder
1 tsp cumin powder

Instructions:
Brown the chorizo in a large stock pot. Add the beef broth, onion, and potato. Drain and add the black beans and hominy. Add the tomatoes and green chilies. Add the chili powder and cumin. Bring to a boil, lower heat, and simmer for 40 minutes.

Serves 12

 For a printable copy: Black Bean and Hominy Soup

 

SATURDAY

Saturday’s favorite soup was made by the amazing Cathy Rogers!

Cathy created a Loaded Mushroom soup that was simply to die for! This creamy dish of comfort paired nicely with the 2020 Malbec.  Mmm mmm good!		 Loaded Mushroom Soup
Ingredients:
½ pound bacon, chopped
½ pound mushrooms, sliced
1 onion, diced
4 cups chicken broth
2 potatoes, cut into julienne strips
1 large carrot, cut into julienne strips
1 bay leaf
1/4 tsp. cayenne pepper
1/2 cup whipping cream, optional
1 tbs cornstarch, optional

Instructions:
Fry bacon over medium heat. Add onions and mushrooms and cook till onions are limp. Add the next five ingredients. If using whipping cream and cornstarch, blend those together and add at same time. Bring to a boil. Simmer till carrots and potatoes are cooked, about 2 minutes. (Note: soup was not made with the whipping cream and cornstarch for this recipe contest.)

Serves 4-6

 

 

For a printable copy: Loaded Mushroom Soup

Finally, we want to send out a great big thank you to all the contestants who participated in our soup contest. We love how giving and fun our wine community is! If you didn’t get a chance to submit or sip this year we hope you remember to join us next year at our Fall Barrel Tasting Weekend!


wine glass filled with red wine next to a cheese board and the words "Recipes that love wine"

Instant Pot Osso Buco

Now that the weather has finally cooled, it’s time to warm up your home with the delicious fragrances of long cooked stews and braises. But maybe like us, you’re sometimes too busy to take the time to create these delicious meals in the usual 4 to 6 hours. One of our fabulous winery staff has a favorite recipe that they graciously shared which includes the popular kitchen tool – the instant pot. This technique can shave 3 to 5 hours off of your usual cooking time for an amazing Italian favorite, Osso Buco. We think that an hour for cooking during the week is doable, especially if we prep the vegetables and keep them in the fridge until cooking time. This dish can be paired with red or white, try Albariño, Blossom Rosé, Malbec,  or Cabernet.


Instant Pot Osso Buco

2 lbs. Osso Buco beef shanks
2 TBS olive oil
2 clove garlic, minced
½ medium onion, chopped
2 medium carrots, diced (1/2 inch)
2 celery ribs, diced
½ cup white wine
14 oz can diced tomatoes and the juice from can
1 cup beef broth
½ tsp salt
½ tsp ground black pepper
Fresh grated parmesan, red pepper flakes, chopped flat leaf parsley for garnish if desired

  1. Preheat your Instant Pot to sauté high and add 1-2 tablespoons oil. Pat dry the shanks and season generously on both sides with salt and pepper.
  2. Once your instant pot is hot enough (should be about 2 mins past when it beeps) Brown your shanks 1-2 minutes on each side.
  3. Remove the shanks and set aside. Add carrots, onion, celery, and garlic to the pot. Sauté until softened slightly soft – 2-4 minutes.
  4. Add the wine, use a wooden spoon to scrape up all the lovely browned bits. Reduce until about half the wine is left – 2-3 minutes.
  5. Stir in tomatoes, stock, salt and pepper to taste. Return the browned meat and nestle into the vegetables and liquid.
  6. Set pressure to custom (high) and braise for 45 minutes. Quick release when done and serve, garnished with grated Parmigiano Reggiano cheese, red pepper flakes, and flat leaf parsley as desired. Serve with noodles, rice, or bread to soak up all the yummy juices.

Enjoy!