I didn't have a recipe, but. . .

I decided make mushroom soup. I knew I didn't have all the exotic ingredients chefs call for, but I did have chicken broth, olive oil, onions, celery, some butter and flour and ordinary not-so-wild mushrooms. Then as I was tasting it I thought, Hmm, a little wine might pep this up. But all I had was Merlot. After a few tablespoons I could see we would have pink soup, so I stopped there. However, a few hours later, it's just a nice taupe. I don't think it makes much difference in the flavor. I checked my blog and the last time I used beef broth and did use Merlot, but since it was darker, you couldn't see the color.