It's really cold outside. It needs soup. And so came out this recipe from Pioneer Woman.
If you're worried about the alcohol not getting cooked off, just keep the heat on a bit longer after you put in the cooking wine, and wait to put in the cream until after you turn off the heat. There are non-alcoholic replacements for sherry if you're very particular, but they don't taste near the same and I don't know what they are.
I served this with hot garlic bread. It was all very tasty and warmed us all up. And we have a little extra for another time, bonus!
from Pioneer Woman Cooks
6 Tbsp melted butter
1 whole medium onion, diced
1 bottle (46 oz) tomato juice (I couldn't find one so got a bigger one and have extra)
2 cans (14 oz each) diced tomatoes
1 Tbsp chicken base (I couldn't find this either, so I just dissolved I think 6 boulion cubes in 1T water
3 Tbsp (or up to six if you want) sugar
1 pinch salt
black pepper to taste
1 cup cooking sherry (I used white cooking wine because that's what we had, but it's really the same)
1 1/2 cup heavy cream
chopped fresh parsley
chopped fresh basil
1. Sautee onions in butter until translucent.
|Pre-cream and basil|
3. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. (Or see my previous statement)
4. Add in parsley and basil to taste.
Serve it up hot!
|Hungry men. No leftover bread.|