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Ingredients

• 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

Description

Food Network Invites You To Try This Vegetable And Dumpling Soup Recipe From Rachael Ray.

Food Network