soupy base:
2 C milk
2 C water
2 C vegetables, your choice
2 tsp salt
¼ C flour
3 Tbsp butter/margerine/oil
spices as desired
biscuit topping:
1 C flour
1½ tsp baking soda
½ tsp salt
2 Tbsp vegetable shortening/oil
½ C milk/water
1 egg
soupy base:
Fry vegetables to desired softness, set aside. Melt butter or heat oil. Add spices if desired. Add flour, mix until flour is wet. Scoop into pot. Add milk, water, vegetables (and spices, if not already in flour/oil mix). Cook mix until thick enough to enjoy as a thick soup. Sample a bowl of it if desired. Allow to cool. Pour into baking dish.
Preheat oven to 400° F.
biscuit topping:
Mix ingredients until dry ingredients are wet. Pour over soupy base. Place in oven, bake for ½ hour.
Notes: This recipe assumes that one consumes dairy products. Milk may be replaced with soymilk for soupy base and water for biscuit topping. Margerine and vegetable shortening are easily substituted with equal amount of cooking oil. Egg in the biscuit topping adds texture and increases rising of the biscuit. The soupy base should condense as it cools. If it does not, cook it until it begins to condense, then let it condense/cool. It can be eliminated or replaced with 1 Tbsp white vinegar as desired. Broad or wode baking dishes could result in a layer of soupy base that is thin and easily absorbed by the biscuit topping. It is best to find a baking dish that has straight, not curving, sides. That is, one that looks like a cylinder chopped in half is better than one that looks like a ball chopped in hald. I like to have onions in the soup, regardless of what other vegetables I use. I also enjoy broccoli, peas, and green beans (a calcium source). I like to use dill, garlic, parsley, and a bit of cilantro for spices.
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