1409 Chestnut Street, Atlantic, Iowa 50022
A Recipe From Barbara
Chicken Soup With Biscuit Topper
3 medium carrots, diced
For biscuit topper
2 cups flour
In a large soup pot heat the stock to boiling and add the carrots, potatoes, celery, broccoli and simmer for 3 minutes. Add the peas and simmer until the vegetables are tender, about 5 minutes.
In a small sauce pan over a medium heat melt the butter. Add the onion and garlic and cook until softened but not browned. Add mushrooms and flour and cook while stirring until the vegetables are well coated. Slowly stir in 2 cups of the chicken stock and keep stirring until it becomes a sauce. Simmer 2 minutes and then add the cream and seasonings.
Put spinach and parsley in soup pot then pour the sauce into the soup, mix gently until you have a smooth soup.
In a large bowl, sift the flour, baking powder and salt. Add the butter and cut it into small pieces using a pastry blender or two round bladed knives. Add parsley, onion, and garlic. Rub the mixture with your finger-tips until it forms fine crumbs.
Mix the milk with chicken bullion then add to your flour mixture. Cut this liquid into quickly in making a dough with your fingers. Do not over mix or your dough will be come tough.
Pat the dough out to a 1/2 inch thickness and cut out rounds with a cookie cutter. Place biscuits on soup and place in a 425* preheated oven to bake for about 15 minutes. Then reduce the heat to 350* for about 7 - 10 minutes and the biscuit topping is cooked.
This soup is even better if you make it a day before and the biscuit topping the same day you serve the soup.