I am getting ready to get the ingredients for a soup recipe that calls for dry sherry...I already have vermouth (and have NO CLUE about the properties of each )...can I substitute one for the other? What about dry white wine?
This is what the Cook's Thesaurus has to say about Sherry.
Substitutes: Port OR Madeira OR Mirin OR red wine + 1 teaspoon sugar (per cup of wine) OR white wine (for cream soups and sauces, poultry, or game) OR dry vermouth (for cream soups and sauces, fish, or poultry) OR muscatel (for desserts, fruits, baked ham) OR vanilla extract (use much less) OR coffee (when making baked goods with chocolate or nuts) OR fruit juice (when making baked goods with fruit)
"Mommy, Can we Please, Please, Please have spinach for dinner?" DD2(age 6)
~*Perfect Leigh!*~ Thank-you so much for jumping on that.
CAUTION: If you substitute muscatel, be sure not to get the brown paper bag into your soup.
I think that if you want it to taste the way the recipe intends you should buy some dry sherry. Sherry has a distinctive flavor, and if you substitute something else it will be a different soup. It might still taste good, but it won't be the same soup.
~*Good point*~ and well taken. Thanks so much Clover!
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