Cookie1973 wrote on 23 Sep 2006 in rec.food.cooking

> I was making a soup tonight that said to add all the ingredients
> (Broth, butter, herbs, etc.) and simmer for an hour before adding the
> wine and simmering for another two hours. So I accidentally added the
> wine at the beginning and was wondering how badly I screwed up? Why
> should you wait an hour? Is it simply because it will evaporate?
> Should I add more at the hour mark? Any suggestions would be greatly
> appreciated.
>
> Thanks!
>
>

Not a biggie mistake. The idea was to develop some flavours from the
other ingredients before adding the wine. So basically it will taste
almost the way it should of, if the wine was added later. 2 hours seems
excessive to me though. More like 15 minutes before serving is when I add
the wine. The last 15 minutes of the simmer.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan