Batter up! A quick bread and soup pair

Generally speaking, breads come in three basic types — traditional yeast, quick and batter. Of the three, it has often seemed to me that batter breads are frequently or totally overlooked and underrated.

Hmmmm. Let’s remedy that sorry situation, at least for today, with this recipe taken from my well-worn, treasured old copy of the “Mt. Wheeler Grange Cook Book.” Louise Mayer shared the how-to for this quicker, easier batter-technique take on that breadbaker’s traditional old favorite, cottage cheese-dill bread.

Then, to round out the supper menu, we’ll have a pot of soup to go with the bread. Taken from the summer 2010 issue of “Mushroomer,” it is, of course, a wild mushroom concoction, made with morels.

Not to worry, though. I see no reason why chanterelles or other available wild mushrooms would not work every bit as well in this particular recipe — and, if need be, I wouldn’t hesitate to substitute regular store-bought mushrooms, either.

Personally, I don’t think a pinch of thyme added at the tail end would go amiss, either, and maybe just a tiny tad of hot sauce, too.

So, bread and soup, and here we go:

Dill casserole bread

1package dry yeast or 1 cake yeast

1/4cup warm water

1cup regular cottage cheese

2tablespoons sugar

1tablespoon minced onion or 1/2 teaspoon onion powder

1tablespoon butter, softened

1teaspoon dill weed

1teaspoon salt

1/4teaspoon baking soda

1egg

2 1/4-2 1/2cups flour, divided

Butter and salt

Heat cottage cheese to lukewarm. Soften yeast in the warm water. Combine all ingredients, except flour, in a mixing bowl. Add flour, a little at a time, to make a stiff dough, beating well after each addition. (For the first flour addition, you can use a mixer on low speed.)

Cover and let rise in a warm place until light and doubled in size, about 50 to 60 minutes.

Stir down dough and turn into a well-greased 8-inch round pan (11/2-2 quart casserole). Cover and let rise again in a warm place until light, about 30 to 40 minutes.

Bake at 350 degrees for 40 to 50 minutes, until golden brown. Brush with soft butter and sprinkle with salt.

Makes 1 loaf.

Note: Dough may also be baked in a regular 5-by-9-inch loaf pan.

Cream of mushroom soup

1large leek

3small-medium russet potatoes

2cups water

3/4pound fresh morels (or other favorite wild or store-bought mushrooms), cleaned and chopped

2tablespoons butter or mild vegetable oil

1/2cup dry white wine

1cup chicken stock

1cup heavy cream

Salt and pepper to taste

Chop off dark green leek leaves and roots. Slice the stem lengthwise and rinse under cold water making sure to remove all grit trapped between layers. Peel and halve potatoes. Add leek and potatoes to soup pot with the water. Bring to boil and simmer until quite tender, about 20 to 30 minutes.

Meanwhile, heat a medium-size pan over medium heat; add the butter or oil and mushrooms, plus a few dashes of salt. Cook gently for about 15 minutes, making sure mushrooms do not dry out. Add a few dashes of the wine now and then to keep it moist. When nearly done, add the remaining wine, increase heat and continue cooking until the liquid is almost gone. Add the chicken stock and stir until blended.

When the potatoes and leeks are tender, remove from heat and blend in a blender container or food processor until smooth (or leave it a bit chunky, if you’d rather).

Return potato mixture to the pot; add the mushroom mixture and simmer very gently, stirring to avoid scorching, for about 5 to 10 minutes. Add cream and salt and pepper to taste. Mix well, heat gently until hot, then ladle into bowls.

If you have a bread recipe that’s a great go-with for soups (and/or salads), or a soup or salad to share, don’t hesitate to send it/them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.