' Douglas Valley Winery - Recipes


December 7th, 2018 Sleighbell Soup Cook Off - 1st Place!

Printable Version here:  Download 18 KISS MY GRITS.pdf

 2015 Sleighbell Soup Cook Off - 1st Place

We took first place again this year with our Reuben Soup!

1/2 cup chopped onion                    1/2 # sliced corned beer, coarsely chopped
1/4 cup chopped celery                3/4 cup sauerkraut, rinsed and drained
1/4 cup chopped green pepper            1/4 tsp salt
1/4 cup butter, cubed                    1/4 tsp pepper
2 TBSP flour                            1 cup shredded swiss cheese
1 cup beef broth
2 cups half and half

In a large sauce pan, saute onion, celery & green pepper, in butter until tender. Stir in flour until blended gradually add broth. Bring to a boil, cook and  stir 2 minutes or until thickened. Reduce heat to low. Add cream, corned beef, sauerkraut, salt and pepper and heat through. DO NOT BOIL. Stir in cheese until melted.
Add a little sweet relish and ketchup if desired. Just like thousand island dressing on your Reuben sandwich!

 2014 Sleighbell Soup Cook Off- 1st Place!

White Chicken Chili
2 medium onions
1 tablespoon vegetable oil
4 garlic cloves, minced
2 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 cans (14-1/2 ounces each) chicken broth
6 cups of shredded Rotisserie chicken
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cups (8 ounces) shredded Monterey Jack Cheese

1. In a large saucepan, saute onion in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer, uncovered for 15 minutes.

2. Remove from the heat. Stir in cheese until melted.