Vegetable and Dumpling Soup – Rachael Ray

Ingredients

• 1/4 cup extra virgin olive oil (EVOO)
• 1 bulb fennel, tops trimmed and 1/4 cup fronds reserved
• 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
• 3 tablespoons butter
• 2 tablespoons flour
• 1/4 cup finely fresh dill, chopped
• 1 cup frozen green peas
• Biscuit mix, prepared according to package directions for 8 drop biscuits, such as Jiffy brand
• A handful of flat leaf parsley, finely chopped