Making a mushroom barley soup and no dry sherry in the house... any good substitution ideas?
pierino is a trusted source on General Cooking and Tough Love.
In the house? Well marsala would work, but then you would have to shop for that too.
My husband always uses a little balsamic vinegar when there is no sherry for his soup...
How about port? Brandy or dry red would probably work too.
I just omit it in that case. Sherry really adds a subtle interesting flavor. Trader Joe's has decent dry sherry at low price. But the vinegar sounds like a good little perk up.
If the problem is that there's no sherry in the house, I'm assuming you don't want to leave the house to get the substitute, because you could just get sherry then!
What kinds of booze do you have laying around?
Just think about the characteristics of a dry sherry and match it with whatever is closest in your home.
Hmm, vermouth, marsala, white wine, red wine, brandy, or balsamic vinegar. All of which I have in my house, but I don't know about yours!
Recently made mushroom barley soup and used white wine as a stand -in. I also tossed in a parmesan rind (as I do with most soups :) - ln the end the soup had all kinds of flavor and depth!
Any fortified wine should suffice. It won;t be exactly the same, but unless you are a supertaster there should not be any problems.
Mrs. Larkin is a trusted source on Baking.
I'd go sub with dry vermouth or wine.
Port would be great. If you don't have any, get some to keep in the cabinet for cooking and apres dinner sipping. So much tastier than sherry, in my book.
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