Wednesday, October 13

Fall Soup with Whole Wheat Cheddar Biscuits

*This is a good quick soup that has all the flavor of a crock-pot soup that has been cooking all day.*

1 can beef broth
1 can cream of potato soup
1 tsp minced garlic
1 large tomato
1/2 red bell pepper
1 c. chopped frozen onion
2 tsp. capers
1 c. pureed fresh pumpkin
1/2 tsp. ground allspice
1/2 tsp. ground ginger
1/2 tsp. dried basil
1/4 tsp. dried thyme
couple pinches of kosher salt

In a soup pot over medium heat, combine broth and cream of potato soup. Stir in minced garlic. While that is heating up, diced up the tomato and stir it in. In a saute pan over medium-high heat, pour about 1/2 c. wine (or oil). Dice up the bell pepper and add to the saute pan. Also add the frozen onion and capers. Sprinkle a pinch of salt overtop. Stir occasionally.
Meanwhile, add the pumpkin to the soup pot. Add in the allspice, ginger, basil, thyme, and a pinch of kosher salt. Stir together. By now, it should be simmering. Turn the heat down to medium-low; you want it to keep simmering so the flavors will develop in a short amount of time. Stir often so it won't stick on the bottom.
Once the onions in the saute pan start turning a golden color, add to the soup pot. After a few more minutes of simmering, it should be ready but the longer it simmers then the more flavorful it will be.

*Note: This recipe was enough for the 4 of us with none left over. The next time I make it, I will double the recipe and if you are going to try it, I recommend you also double it.

Whole Wheat Cheddar Biscuits

3/4 c. butter
1 1/2 c. milk
1 c. whole wheat flour
2 c. all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. salt
3/4 tsp. cream of tartar
1 1/2 tsp. garlic powder
1 1/4 tsp. onion powder
1 c. shredded sharp cheddar cheese

Begin by cutting up the butter in a bowl to sit out to come to room temperature. Measure out the milk so it, too, can sit out to come to room temperature.
Preheat the oven to 450 degrees F. Using baking spray, grease the muffin pans (which is what I use and it makes 12) or cookie sheet.
In a large mixing bowl combine the flours, baking powder, sugar, salt, cream of tartar, garlic powder and onion powder. (I like to use a whisk to combine it because it mixes it all up well without compacting it too much--it keeps it light and fluffy.) Using two butter knives, or a pastry blender, cut the butter into the flour until there are coarse crumbs. Pour in the milk and cheese and stir with a fork to get it all combined.
Drop into the 12 muffin cups or drop 12 'dough balls' onto the cookie sheet. Bake at 450 degrees F for 12 minutes.
Serve warm! Enjoy with the soup!

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