Sunday, March 8, 2009

Scallion and mushroom soup with scallion cheddar biscuits


Today it was 75 degrees, which doesn't make any sense. A few days ago our pipes froze because it was so cold, and we had 6 inches of snow. I've been thinking about this soup for a few days, and then found this recipe for something called 'butter dips', which are biscuits cooked in a whole mess of butter, then dropped into soup. This sounded like a genius idea. Biscuits? Soup? Butter? I'm there! I know it isn't the best day for soup (although I hear it's a bit chilly out on the west coast), but this is one of my favorites. I've been meaning to write about it forever. This is one of those soups that doesn't cost much to make. A bunch of scallions shouldn't cost you more than 99 cents (and in fact, I got three bunches for that much yesterday at the Asian grocery store), you need a little knob of butter, and a handful of mushrooms. You could stir in some cream, but I don't think its totally necessary

Oh and don't forget to comment to win a copy of the Gluten-free Girl book!

Scallion and mushroom soup
From the Joy of Cooking, switched up a bit.

1 T butter (you can use olive oil to make this vegan)
1 bunch scallions, washed and sliced very thin
salt and pepper
1 c sliced mushrooms
3 c chicken (or vegetable) broth

Melt the butter in a small soup pot. Add the scallions, salt and pepper, and then cover and turn heat to low. Cook for 10 minutes. Meanwhile, cook the mushrooms in a small saute pan with a tiny bit of olive oil until they start to brown. Add the broth to the scallions in the pot, and cook 10 more minutes. Take the soup off the heat, and strain into a large bowl. Puree the scallion pieces and half of the mushrooms, then add back to the pot with the broth and the rest of the mushrooms. Heat through, and serve. 
Scallion cheddar biscuits for soup
Inspiration from here, but I used my own biscuit recipe, halved, with additions. These are super good, crunchy and cheesey. I will absolutely be making them again, and maybe even without soup!
You can double the recipe. To make these vegan, use Earth Balance or your vegan butter of choice, omit the cheese, and use soymilk or your non-dairy milk of choice. 

1 c rice flour mix (plus a Tablespoon or two)
1/4 t xanthan gum
2 t baking powder
1/4 t baking soda
1/4 t salt
1 T butter, cut into small pieces
3 scallions, washed and sliced thin
1/2 c shredded cheddar
1/2 c milk
3-4 T butter

Preheat oven to 400. Mix together rice flour mix, xanthan gum, baking powder, baking soda, and salt. Rub in 1 T butter with your fingers, then add the scallions and cheddar. Pour in the milk, and work it in with your hands. If it's too sticky, add flour mix by the tablespoon until dough is still a bit sticky, but stiff enough to work with. With floured hands, roll dough into balls a little smaller than a golf ball. You should have about a dozen. Put a loaf pan in the oven with 3-4 T butter and let it melt. When the butter is melted, roll the dough balls in the butter, then arrange them evenly around the pan. It's ok if they're touching. Bake 25-30 minutes. It will be ok if they are very brown on the bottom, just don't burn them! Serve with soup, such as the scallion mushroom soup above, or maybe tomato soup or anything. Yum. 

4 comments:

  1. Great use of scallions. I love the flavours of scallions.

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  2. Thank you for this biscuit recipe! I've been looking for something just like this.

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  3. Thank you for this recipe! I'm learning how to cook, and I'm still absolutely awful at it, but these worked perfectly. Thanks!

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