A couple years ago in Germany I had a soup that I loved. It was called “wine” soup. As the weather has gotten cooler, I found myself thinking about that delicious soup, so I set out to find a recipe. I modified this one and I think this comes close! The soup was pretty “winey” (if that’s a word). Next time I make it, I may just use 1 cup instead of 1 1/4 cup. (Apparently it’s a similar recipe to German beer soup)
4 tablespoons butter
½ tablespoon onion powder
2 cloves garlic (minced)
1/2 to 1 tsp xanthan gum
14 ounces chicken bone broth or vegetable stock
1 cup heavy cream
1 ¼ cups dry white wine
12 ounces mild cheddar cheese (shredded) - I used 1/2 of this amount
- In a medium sauce pan on low heat melt butter then add onion powder and garlic and sautee for 1-2 minutes or until garlic is fragrant. Slowly add xanthan gum and whisk, cooking until golden brown.
- Add chicken stock and heavy cream, stirring until no lumps remain.
- Add wine and bring to a boil. Reduce heat and for 15-20 minutes or until slightly thickened. (Mine was very thick, I’d probably err on the lower end of the xanthan gum.
- Gradually add cheese until melted.
Enjoy.