Soup's On!

As I sit down this morning with my coffee and contemplate today's blog, the snow is coming down like crazy.  This always make me want to spend the day in the kitchen stirring up a stockpot of soup.  I love making soup, there's something so comforting about the process, not to mention the comfort of eating a big ol' bowl of it with some freshly baked bread or biscuits.  Today, I'll share not one, but 2 of my very favorite soups.  The Beef & Wine Soup with Dumplings is a time honored fave around here.  It's easy, economical and delicious!  Campfire Chili is a new fave around here.  Curt actually found this recipe in the Sunday paper and requested I make it.  It's amazing...not a spicy chili, but more of a meaty, smoky, slow cooked treat.  I like to serve Paula Deen's Garlic Cheese Biscuits with these 2.  They are the easiest thing ever, and everyone compares them to a certain delicious biscuit served at a famous seafood restaurant we all know and love.  Enjoy a bowl of one of these today as the snow falls down.  Happy cooking!!

Beef & Wine Soup with Dumplings
2 T. butter
1 c. chopped onion
1 clove garlic, minced
3 carrots, chopped
1 1/2 c. chopped celery
2 (10.5 oz) cans beef broth
2 c. red wine
2 c. tomato juice
2 c. cooked diced beef (I usually use stew meat, but have also used ground sirloin)
salt & pepper to taste
DUMPLINGS:
2 eggs, 6 T. flour, 1/4 t. salt, 2 T. butter

In a large pot, saute onion, carrot, garlic and celery in butter until soft, about 5-6 minutes.  Stir in broth, wine, tomato juice and beef.  Simmer covered for 15-20 minutes, or until veggies are tender.  Season to taste with s&p.  In a bowl, mix 2 T. butter, eggs, flour and salt until smooth.  Drop by small teaspoonfuls into soup.  Cover and simmer for 10 minutes.  Serves 6.

Campfire Chili
1.  Brown together:
1 c. diced white onion
1 lb. beef tenderloin tips, diced into 1/2" cubes
2 lbs. ground bison (this is wonderful, but you can also substitute ground sirloin)
1 lb. ground pork
1 T. olive oil

2.  Drain the grease.  Then add the following:
1 T. masa or regular flour
1/2 T. garlic powder
1 14.5 oz can beef broth
2 14.5 oz cans chicken broth
8 oz. tomato sauce
4 oz. diced green chilies
1/2 T. ground cumin
1 fresh jalapeno, diced
1 t. black pepper
3 T. chili powder

3.  Simmer 1 hour.  Then add:
4 oz. tomato paste
6 T. chili powder
2 T. ground cumin
1 t. garlic powder
1 t. hot sauce
1/2 T. brown sugar
2 15.5 oz cans of pinto beans, drained
2 15.5 oz cans of dark red kidney beans, drained

4.  Simmer 45 minutes, then enjoy!

Paula Deen's Garlic Cheese Biscuits

1 1/4 c. biscuit mix (I use Jiffy All Purpose baking mix, or you can use Bisquick)
1/2 c. grated sharp cheddar cheese
1/2 c. water

Garlic Butter:
1/2 stick butter, melted
1/4 t. garlic powder
1/4 t. salt
1/8 t. dried parsley, optional

Preheat oven to 400 degrees.  Combine biscuit mix, water, and cheese in a bowl.  Stir until just combined.  Drop by large spoonfuls onto baking sheet lined with parchment paper.  Bake for 8-10 minutes or until light golden brown.  Remove from oven and brush with garlic butter.  Serve warm.  I dare you to eat just one!