Vegetable Soup with Dumplings – Rachael Ray

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