Caldo Bueno Soup

This recipe was contributed by longtime wine broker & owner of San Antonio Travelhost mag Lee Hereford

Ingredients:
1pkg- stir fry mushrooms (shiitake, oyster, portobello)
1 bunch asparagus
1 bunch green onions
1/2 cup diced sweet onion
1lb chicken thighs
1/2 can baby field peas
1 cup Urbane Sauvignon Blanc
1 cup shredded cabbage
1T each: Black Pepper, Cayanne Pepper, Garlic Powder, Onion Powder, Lemon  Pepper
2T Poultry Seasoning
1 cube chicken bouillon

Boil the chicken thighs in 4 cups of water, with the spices and chicken  bouillon cube, at medium heat, until the meat is falling off the bones.   Remove chicken and let cool; debone and set aside.  Strain and measure your broth-add canned chicken broth to get back to 4 cups if need be.

Bring the broth to a boil and add chicken pieces, wine, mushrooms, sweet onions, and shredded cabbage.  Cook on medium heat for 15 minutes, then add asparagus tips and baby field peas.  Cook another 5 minutes and it's ready to serve.

Crumble tostitos/doritos into a bowl.  Pour soup over the chips and  garnish with grated Mexican white cheese and some minced green onions. It is delicious, especially when it's cold and rainy outside.

Urbane Sauvignon Blanc 2005 was a perfect accompaniment to this dish.  It echoed the flavors of the mushrooms and asparagus - but lent a floral/lemony quality that added charm to the whole dining experience.  Bon Apetit!

Contributed by Lee Hereford

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