Ah, soup night . Soup night is a staple around here come winter but the weather is at that unpredictable state. Still, youngest requested one of our favorite hearty soups, which is a variation of a hamburger soup you might see in many old community cookbooks and such. We call it Cheeseburger Soup. Cook some burger with some onion and garlic, add some carrot and celery, mushrooms if you have some. Then add broth and diced potatoes and cook a bit, then thicken the soup and add some grated cheese. I’m sure that my original recipe called for a can of cream of mushroom soup but I converted it since I rarely buy those and prefer to make my own.
Last night I only had 2 cups of chicken broth in the freezer so I used those up and added 2 cups of water plus 2 tsp of beef bouillon for the broth.
I like to make a quick drop biscuit for dinner periodically. They’re good plain, but they’re also good with a bit of grated cheese added. You could also add some garlic powder or minced garlic, chives, or other herbs of course. I use my KitchenAid mixer to mix these up rather than doing the hand “cutting in” or the food processor.
- 2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup grated Cheddar cheese
- 4 Tbs shortening
- 1 cup milk or buttermilk or sour milk
- Mix together the flour, baking powder and salt. Add the cheese and mix that a bit. Add the shortening and mix in (or cut in if you’re doing it properly by hand) until well mixed. Add the milk all at once and mix just until moistened.
- Drop by soup spoonfuls onto a cookie sheet. You should be able to make 9 or 10 good sized biscuits from this. Bake at 450 for 15-20 minutes.