The lockdown is inadvertently turning us all into amateur chefs or helping us hone our existing skills into even more professional culinary abilities.
If you are in the mood to rustle up something delicious with a restaurant-quality flair, Sonal Holland, master of wine, suggests you give cooking with wine a shot.
Wine has a way of enhancing and elevating the taste of a dish.
Holland shares her super simple recipe for a creamy mushroom soup with Parmesan and white wine infusion.
The egg yolk hack not only helps thicken the broth without the addition of any starchy flour, but also imparts an inimitable flavour and consistency to the dish.
Ingredients: 2 cups fresh mushrooms, sliced; ½ cup onions, chopped; 1 clove garlic, minced; 2 tbsp butter or margarine; 3 cups vegetable broth; 3 tbsp tomato paste; 3 tbsp dry white wine; ¼ tsp salt; 3 slightly beaten egg yolks; ¼ cup grated Parmesan cheese; 3 tsp coriander
Method:· In a medium saucepan, cook mushrooms, garlic and onion in butter for about 5 minutes or till tender. Take care not to brown vegetables;· Stir in the vegetable broth, tomato paste, white wine, salt and bring to a boil. Reduce heat, cover and allow the liquid to simmer for 5 minutes;· With a ladle, remove 1 cup of the hot mixture in a bowl and combine egg yolks, Parmesan cheese and coriander. Mix well with the remaining hot mixture in the pan;· Cook and stir the liquid till nearly bubbly. Cook and stir for 2 minutes longer;· Plate in a soup bowl and serve hot.