Thursday, January 7, 2010

Soup, Biscuits, and the Covering of His Wings-So Warm and Satisfying!

During cold Winter months, nothing satisfies like warm, delicious soup and freshly baked homemade bread. Unfortunately, we don't have cold Winter months where I live, but, a girl can dream, right? Or a girl can turn up the air in the house and pretend :-). Seriously, though, it has been know to get down to 50 degrees or lower on rare occasions in Southern Texas, and when that happens we always break out the parkas, ski gloves, and of course, soup!

Today I would like to share my three favorite, most delish, and satisfying soup recipes as well as a recipe for the most delicious (and easy to make) biscuits you will ever eat.

So fix yourself some soup and biscuits, cuddle up with your loved ones, and reflect on one of my most favorite and comforting Psalms-Psalm 91.
Psalm 91
"He who dwells in the shelter of the Most High will rest in the shadow of the Almighty.
I will say of the LORD, "He is my refuge and my fortress, my God, in whom I trust." Surely he will save you from the fowler's snare and from the deadly pestilence. He will cover you with his feathers, and under his wings you will find refuge; his faithfulness will be your shield and rampart.
You will not fear the terror of night, nor the arrow that flies by day,
nor the pestilence that stalks in the darkness, nor the plague that destroys at midday. A thousand may fall at your side, ten thousand at your right hand, but it will not come near you. You will only observe with your eyes and see the punishment of the wicked. If you make the Most High your dwelling—even the LORD, who is my refuge- then no harm will befall you, no disaster will come near your tent. For he will command his angels concerning you to guard you in all your ways; they will lift you up in their hands, so that you will not strike your foot against a stone. You will tread upon the lion and the cobra; you will trample the great lion and the serpent. "Because he loves me," says the LORD, "I will rescue him; I will protect him, for he acknowledges my name. He will call upon me, and I will answer him; I will be with him in trouble, I will deliver him and honor him.
With long life will I satisfy him and show him my salvation."
Broccoli Cheddar Soup
5 cups broccoli florets
6 cups chicken broth
1 1/2 cups milk
1/2 cup plus 2 tablespoons flour
2 – 3 cups grated cheddar cheese
turkey bacon, cooked and chopped (optional)
Steam broccoli until tender, about six minutes. Chop finely. I do mine in the food processor because we like it really chopped up and it is quicker. Set aside. In a large saucepan combine broth and milk. Slowly whisk in flour. Cook over med to med high heat stirring. Cook until it starts to thicken but not too thick. I usually do it until it just starts to boil. Add chopped broccoli. Reduce heat to med low. Continue to cook about 5 minutes. Add cheese stir until cheese melts. Serve. If using bacon sprinkle each bowl with a little.
This is a great way to use up broccoli that is not at it’s peak but you do not want to throw it out.
Chicken and Wild Rice Soup
1 cup uncooked quick-cooking wild rice
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups cubed peeled baking potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as Velveeta Light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)
Cook rice according to package directions (I use Uncle Bens Wild Rice Ready to Serve Pouches). Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.
Yield: 8 servings (serving size: 1 1/4 cups)
Tomato-Tortellini Soup

2 14-ounce cans reduced-sodium chicken broth or vegetable broth
1 9-ounce package refrigerated tortellini
1/2 of an 8-ounce tub cream cheese spread with chive and onion
1 10.75- or 11-ounce can condensed tomato soup
Snipped fresh chives (optional)

1. In a medium saucepan, bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomato soup; heat through. Sprinkle with chives before serving. Makes 4 servings.
Sour Cream Butter Biscuits

2 cups Self Rising flour
1 cup sour cream (8 oz)
1 cup butter (2 sticks), at room temperature (softened)

Preheat oven to 400. Mix the flour and butter together; add the sour cream and blend well. Place spoonfuls of the batter in a greased minature muffin pan. Bake for 8 - 10 minutes or until golden. This recipes yields about 3 dozen minature biscuits or 1 dozen regular muffins. Let me tell you, you won't be able to stop at just one!

1 comment:

  1. These sound great! Except the whole broccoli thing. Thankfully no one in our house likes it cooked, so I don't have to suffer through it! Can't wait to try the other two!