eBread Newsletter Oct 21, 2009

It is soup weather again. This hearty version of Potato Soup with white beans, sour cream and dill is sure to warm you up. Serve it with Sun Dried Tomato Cheese Biscuits.

YUM!!! This is sure to be a family favorite.

Potato Soup and Beans

2 medium carrots, shredded
1 Tbs. Butter
4 cups chicken or vegetable broth
3 medium potatoes, peeled and cubed
1 garlic clove, minced
1 � tsp. dill weed
1 tsp. salt
1 can great northern beans, rinsed and drained (or 2 cups cooked)
4 � tsp. freshly milled soft wheat flour
� cup sour cream
pepper to taste
fresh dill, optional for garnish

Conventional Cooking: Cooking Time: 35 minutes
In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic dill, and salt. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.

With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).

Yield: 6 servings

Pressure Cooker Method: Cooking Time: 10 minutes (using pre-cooked beans)
Beans:
Place 1 cup dry great northern beans, 4 cups water, and 1 tsp. in pressure cooker. Lock lid in place and bring up to second ring. Reduce heat to maintain pressure and cook 25 minutes and allow to natural release. This will yield about 2 cups cooked beans.

Soup:
In at least a 3.5 Lt. Pressure cooker, saut� carrots and butter for a few minutes. Stir in the broth, potatoes, garlic dill, and salt. Lock lid in place and bring up to second ring. Reduce heat to maintain pressure and cook 5 minutes. Use quick release and remove lid. With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).

Sun-Dried Tomato Cheese Biscuits

� 3 cups Healthy Bisquik:

2 1/2 cups Soft White Wheat Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt

Cut into above dry ingredients

5 Tbs. Butter

�   2/3 cup Shredded Mozzarella Cheese
�   1/2 cup Grated Parmesan Cheese
�   2 tsp. Italian Seasoning
�   1/2 tsp. Onion Salt
�   1/2 tsp. Garlic Salt
�   1 cup Buttermilk
�   6 Tbs. Oil-packed Sun-Dried Tomatoes, drained and finely chopped
�   1 Tbs. Butter, melted

In a large bowl, combine the bisquik mix, cheeses, Italian seasoning, onion powder and garlic powder. Stir in buttermilk and tomatoes just until moistened.

Drop by 1/4 cupfuls (a ice cream scoop works GREAT!) 2 in. apart onto a greased baking sheet. Bake at 425F for 8-12 minutes or until golden brown. Brush with butter. Serve warm.

Makes about: 12 Biscuits