I'm a teetotaler cooking a creamy mushroom soup that calls for sherry OR Madeira.
In the past, I've had fairly good success swapping chicken broth and red wine vinegar for red wine.
Can I pull the same "trick" for the sherry? Or will I be happier with one of the other substitutes, such as diluted apple cider or vanilla extract?
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!