It’s fall and what pairs better with the beautiful orange, yellow, and red leaves that shimmer all around Calaveras County than colorful dishes and fall-weather wines. So settle up, get out those soup pots and fall dinner napkins, and get cooking with our 3 fall favorite soup recipes.
Harvest Grain and Portobello Mushroom Soup
Ingredients to grab:
Onion
Garlic
Celery
Carrots
2 Large Portobello Mushrooms
Tomato
Barley
Vegetable Stock
Fresh Thyme
Though there are creamy mushroom soups, this soup that adds barley in a clear broth really allows the colors to pop and makes it a lighter dish; Necessary for this oddly warm November we’ve had here.
What to Drink:
Pair this light fall soup with a beautiful Tempranillo. The meaty portobello mushroom goes well with a meaty medium-bodied wine.
Featured: Hovey 2011 Tempranillo, Allegorie 2014 Tempranillo, Stevenot Reserve Tempranillo
Red Cabbage and Sausage Soup
Ingredients to Grab:
2 Cups black eyed peas 4 garlic cloves 2 leeks vegetable stock 1 lb red potatoes ½ lb pork sausages ½ lb red cabbage heavy cream