Ingredients

serves 4

　　2 tablespoons EVOO (extra-virgin olive oil)

　　4 celery stalks from the heart, chopped

　　2 onions, cut into 1/2-inch dice

　　4 carrots, peeled and cut into 1/2-inch dice

　　1 potato, peeled and diced

　　1 zucchini, diced

　　1 fresh bay leaf

　　Salt and pepper

　　2 quarts vegetable or chicken stock

　　4 tablespoons (1/2 stick) butter

　　4 tablespoons all-purpose flour

　　1 rounded tablespoon Dijon mustard

　　1 (8-ounce) box Jiffy biscuit mix

　　2 tablespoons fresh flat-leaf parsley leaves, finely chopped

　　1 cup frozen peas

　　3 to 4 tablespoons fresh tarragon leaves, chopped

　　

Step 1

Heat a large Dutch oven or heavy soup pot with a lid over medium heat with the EVOO. When the oil is hot, add the celery, onions, carrots, potato, zucchini, bay leaf, and salt and pepper. Stir, then cover and cook for 8 to 10 minutes, stirring occasionally. Add the stock and raise the heat to bring it to a boil. Then reduce the heat to medium-low to keep a rolling simmer.

　　

Step 2

Melt the butter in a microwave or small pot and combine with the flour and Dijon mustard. Whisk the roux into the soup.

　　

Step 3

Prepare the biscuit mix according to the package directions, adding the parsley to the dough.

　　

Step 4

Stir the peas and tarragon into the soup. Use 2 teaspoons to drop walnut-size dumplings into the soup and cover the pot with the lid. Cook for 6 minutes, then uncover and check that the dumplings are firm. Discard the bay leaf. Ladle the soup into bowls and serve immediately.

　　Rachael Ray's Look + Cook