Vegetable Soup with Dumplings

Name: Vegetable Soup with Dumplings
Ingredients: Ingredients; 2 tablespoons extra virgin olive oil (EVOO); 4 ribs celery from the heart, chopped; 2 onions, cut into half-inch dice; 4 carrots, peeled and cut into half-inch dice; 1 potato, peeled and diced; 1 zucchini, diced; 1 fresh bay leaf; Salt and pepper; 2 quarts vegetable or chicken stock (use vegetable stock to keep this dish vegetarian); 4 tablespoons butter; 4 tablespoons flour; 1 rounded tablespoon Dijon mustard; 1 box biscuit mix (8 ounces), such as Jiffy brand, prepared according to the box directions; 2 tablespoons flat leaf parsley, finely chopped; 1 cup frozen peas; 3-4 tablespoons fresh tarragon leaves, chopped; Serves 4

Vegetable Soup with Dumplings was pinched from <a href="http://www.rachaelray.com/recipe.php?recipe_id=2998" target="_blank">www.rachaelray.com.</a>

"Serve this hearty vegetarian soup after fall and winter games and practices. What a wonderful way to warm your family!..."

INGREDIENTS

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Ingredients

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2 tablespoons extra virgin olive oil (EVOO)

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4 ribs celery from the heart, chopped

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2 onions, cut into half-inch dice

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4 carrots, peeled and cut into half-inch dice

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1 potato, peeled and diced

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1 zucchini, diced

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1 fresh bay leaf

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Salt and pepper

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2 quarts vegetable or chicken stock (use vegetable stock to keep this dish vegetarian)

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4 tablespoons butter

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4 tablespoons flour

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1 rounded tablespoon Dijon mustard

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1 box biscuit mix (8 ounces), such as Jiffy brand, prepared according to the box directions

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2 tablespoons flat leaf parsley, finely chopped

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1 cup frozen peas

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3-4 tablespoons fresh tarragon leaves, chopped

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Serves 4

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