how can I counteract the white wine in my soup?!
I did it measure-for-measure by the recipe, because I don't know much about wine in soups. It turns out I put TOO MUCH wine in it, and my family is having trouble downing it. Is there anything I can add, now, to tone down the flavour of the white wine?
Answers:
Best Answer - Chosen by Voters
Sugar helps the wine go down.
Put your soup back in a pot and reheat it on a simmer for about 1/2 hour.
The tangyness remains, but the alcohol burns off if you give it a chance to simmer. If the recipe called for the amount of wine you added, add 1 cup more water to the pot and taste the soup , you may need a little flavour and I would suggest 1 tsp dry chicken soup base, thats all. No more wine. If you like the taste, just leave it alone after the second simmer.
The trick is , just taste it yourself before serving it, it may need some adjustment.
Add more chicken stock and cream to dilute the wine flavor, or you can cook it longer and maybe more of the alcohol will burn off.
Add a can of chicken broth or 1 1/2 cups water and 1 1/2 tsp chicken boullion.