Soup and Stellenbosch Hills’ wine. Sounds divine.
Are you lost for inspiration when it comes to great soup recipes for winter? Well don’t fret as Hello Lifestyle Magazine loves spreading food-and-wine warmth during the chilly season. Our editorial team found this hearty mushroom soup recipe for you to try. And it is delicious. Oh and it also pairs exceptionally well with a bottle of Stellenbosch Hills 2018 Merlot.
The 2018 Merlot is notable for its quality and intense flavour profiles. This vintage is great by itself but even better when served with a delicious meal.
Hallmarks of the full-bodied Merlot are that the wine sings of red and black mulberries as well as ripe plums on a backdrop of oak spice and hint of cloves. It won Double Gold at the 2021 National Wine Challenge and was named Red Wine of the Year in the 2021 Ultra Value Wine Challenge.
Hungarian style mushroom soup recipe for winter
This recipe for winter by Ilse van der Merwe is made with earthy paprika, fresh cream, white wine and lots of herbs. It is a versatile dish and pairs beautifully with Stellenbosch Hills’ Merlot.
The soup can be served as a starter in smaller quantities, or as a main course with toasted bread or chunky croutons.
Ingredients
- 60g (4 tablespoons) butter
- 30ml (2 tablespoons) extra virgin olive oil
- 2 large onions, chopped
- 500g brown or portabella mushrooms, sliced
- 3-4 garlic cloves, finely grated/chopped
- 20ml (4 teaspoons) sweet paprika
- 30-45ml (2-3 tablespoons) fresh thyme leaves, stalks discarded
- 10ml (2 teaspoons) dried origanum
- 500ml (2 cups) chicken/vegetable stock
- 125ml (1/2 cup) dry white wine
- 30ml (2 tablespoons) soy sauce
- 250ml (1 cup) milk
- 45ml (3 tablespoons) flour – cake or white bread flour
- 250ml (1 cup) fresh cream
Salt & pepper - 15ml lemon juice
- A handful Italian parsley, finely chopped, to serve
- Fresh bread/baguette, buttered & toasted, to serve (or chunky croutons)
- A few dollops sour cream or thickened cream, to serve (optional)
Method
- 1. In a large wide pot over medium-high heat, melt the butter and add the oil.
- 2. Add the onions and fry until soft (about 5 minutes).
- 3. Add the mushrooms, garlic, paprika, thyme and origanum and continue to fry for about 10 minutes, stirring until the mushrooms have softened and the bottom of the pot starts to become sticky.
- 4. Add the stock, wine and soy sauce and bring to a simmer – cook for 5 minutes.
- 5. In a medium jug or mixing bowl, add the milk and flour and whisk to mix thoroughly. Then, add the mixture to the pot along with the cream.
- 6. Stir well and bring to a simmer, seasoning with salt and pepper.
- 7. Simmer for 5-10 minutes until the soup has thickened, stirring often.
- 8. Remove the pot from the heat and stir in the lemon juice, then taste and season further if needed.
Serve hot in bowls, scatter with chopped parsley, toasted bread/croutons, and if you wish, a dollop of sour cream or cream.
The 2018 Stellenbosch Hills Merlot retails for R94 a bottle and is available online via www.stellenbosch-hills.co.za or at leading wine retailers countrywide.
