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This entry was posted on April 29, 2011 by John Thompson.
Preparation Serves 6
Melt butter in a large pot over medium-high heat. Add onion and sauté until golden, about 7 minutes. Add next 7 ingredients (through pepper) and stir 1 minute. Add broth and water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, mushrooms, peas and chives. Season to taste with salt.
Bring mixture to a simmer; add flour. Simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among 6 2-cup soufflé or baking dishes; set aside.
For Biscuit Topping:
Preheat oven to 425°F. Sift flour, baking powder and salt into food processor; add chives and butter. Pulse until mixture resembles coarse meal. Transfer to a large bowl; add eggs and milk and stir until soft moist dough forms.
Turn dough out onto generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces; pat out each piece to 3½-inch round. Place 1 dough round atop vegetable filling in each dish (some filling will show around edges). Place dishes on large baking sheet. Bake until topping is golden and vegetable mixture is heated through, about 18 minutes.
Let stand 5 minutes. Serve hot.
This entry was posted in Recipes on April 29, 2011 by John Thompson.
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Great one dish meal. Add 2 Tablespoons each of chopped parsley, thyme, and sage to the biscuit dough for a flavor punch.
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