Mmm…raindrops on the window, and soup on the stove. Fall is so cozy.
The secret to really rich soup? Sautee the veggies long and low in butter, onions first. The carmelization of the sugars in the veggies will give the broth wonderful flavor when you add the stock and/or water.
I love biscuits with soup, and have a fabulous gluten free recipe which I’ve developed. I make them as scones, since it’s faster/easier/cleaner than rolling them out.
Here’s the GF Biscuit-Scone recipe:
In food processor, with blade add:
2 cups My GF All Purpose Flour -scooped, not sifted (equal parts sorgum, brown rice, and tapioca flours)
1 TB baking powder
1/2 tsp. fine sea salt
1 tsp. xanthan gum
1/4 tsp. baking soda
Whir together, then add:
7 TBS cold butter, cut into pieces
Whir to cut butter into flour, then add:
1 cup plain yogurt or kefir
Whir until combined, should resemble wet biscuit dough.
Turn out as a solid lump onto a baking stone, or a grease cookie sheet. Press into a circle, about 9 inches in diameter. Using a butter knife, cut the dough like a pizza into 8 equal wedges. This scoring will allow the biscuits to be divided after baking.
Bake 22-25 minutes at 350.
Serve hot with good butter, jam or honey.