It is the first day of Tour de Tanks, the Mason-Dixon Wine Trail’s event in March! We have had lots of people come through today and try our wines and try our tomato soup. Both have been extremely popular, so we have added the recipe below.
1 medium chopped onion
2 TBSP butter
2 C Chicken Broth
2 QT crushed tomatoes – warm up a bit before you add
2TBSP brown sugar
salt and pepper
6 garlic cloves – chopped
1 Can Jacks – we used Helen’s blend
1 C milk – heat up before adding (optional)
Sautee the onion and garlic for 3 minutes and add flour. Then add the chicken broth and bring to a boil. Add tomatoes, brown sugar, salt and pepper. Finally add the Jack’s Hard Cider, we used Helen’s Blend, and the milk (if you wish).
This will yield between 4-6 servings.