Archive | December, 2013

Biscuit Soup, a.k.a. Chicken and Dumplings (without the chicken)

13 Dec

(based off this recipe, which the lovely Hannah Ford first introduced me to)

Adjusted for a 6-qt crock-pot. Of course you can make this in a big ol’ pot, just adjust the cooking times and methods accordingly.

  • 1/2 cup margarine
  • 2 cups chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped potato
  • 1 cup chopped celery
  • 3 cloves garlic, minced
  • 1/2 cup all-pourpose flour
  • 1/2 tsp pepper
  • 1 1/2 tsp dried tarragon
  • 1 1/2 tsp dried sage
  • 1 1/2 tsp dried thyme
  • 10 cups water + 1/4 cup “Better than Bullion” No-Chicken Base
  • 1 1/2 cup white wine (Chardonnay?)
  • 2 bay leaves
  • 1 cup frozen peas
  • Biscuit dough (see below)
  • minced parsley for garnish if you remember
Biscuit Dough for the Dumplings
  • 3 cups all-purpouse or ultragrain flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/2 cup vegetable shortening or not-melted coconut oil
  • 1 1/2 cups rice or soymilk + 1 Tbsp vinegar

Turn your crock pot on high, and place the margarine in there. Put the lid on. Chop up the veggies and add them, keeping the lid closed as much as possible to retain the heat. While the veggies are softening, measure out the spices, flour and liquids.

Sprinkle the flour and spices over the veggies and stir in. Slowly add the liquids, stirring so there are no lumps. Return the lid and let cook on high for 3 1/2 hours. Towards the end of the four hours, prepare your biscuit dough in the food processor. Start with the dry ingredients and pulse a few times to mix together. Then add shortening and pulse until crumbly. Then add the soymilk/vinegar mixture until cohesive.
When you are ready for the dough, stir in the peas first. Then, drop the biscuit dough evenly over the top of the soup.  Sometimes I use a cookie scoop for this, sometimes I pat the dough out on a floured surface and roughly cut it up into 1″ squares. If you run out of surface area,  makes sure the dough drops are dunked in the soup a bit before dropping more in so they don’t stick together. Replace the lid and let cook for about 30 minutes to one hour. The dumplings should be steamed through and through by then.
Stir in minced parsley and enjoy.