Vegetable and Dumpling Soup

• 1/4 cup extra-virgin olive oil
• 1 bulb fennel, tops trimmed and 1/4 cup fronds reserve
• 4 ribs celery with leafy tops from the heart, diced
• 2 parsnips, peeled and chopped
• 2 carrots, peeled and diced not more than 1/2-inch
• 2 all-purpose potatoes, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, chopped, optional
• Salt and freshly ground black pepper
• 2 large fresh bay leaves
• About 2 tablespoons fresh thyme leaves, chopped
• 1 cup dry white wine
• 4 cups vegetable or chicken stock-in-a-box
• 3 tablespoons butter
• 2 tablespoons flour
• 1/4 cup finely chopped fresh dill
• 1 cup frozen green peas
• Biscuit mix prepared to package directions for 8 drop biscuits (recommended: JIFFY brand)
• A handful fresh flat-leaf parsley, finely chopped

1. Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan.
2. Quarter and core the fennel, then chop into a small dice and add to the pot.
3. Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear - add the diced celery, chopped parsnips, carrots, potatoes, onions, garlic, and season liberally with salt and pepper, add in bay leaves and thyme.
4. Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine and deglaze the pot Stir in the stock plus 2 cups water and bring to a boil.
5. Heat the butter in a small skillet over medium heat to melt, then whisk in the flour 1 minute.
6. Scrape the roux into the soup.
7. Simmer the soup a few minutes to combine the flavors then cool and cover for a make-ahead meal.
8. Bring the soup to a boil over medium to medium-high heat, stirring occasionally.
9. Stir together the biscuit mix with water and parsley according to package directions.
10. When the soup comes to a boil add in the peas, dill and reserved fennel fronds.
11. Using 2 spoons drop the biscuit mix into a pot shaping small egg-shaped dumplings as you go.
12. Cover and simmer over medium-low heat for 10 minutes.
13. Turn off the heat and serve the hearty, thick soup in shallow bowls.

extravirgin olive oil, fennel, celery, parsnips, carrots, potatoes, onion, garlic, salt, bay leaves, thyme, white wine, vegetable, butter, flour, fresh dill, frozen green peas, biscuit mix, parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/vegetable-and-dumpling-soup-recipe.html (may not work)