Peas & Carrots Soup with Dumplings

From Everyday With Rachael Ray Mag - March 2011

Serves 4

2 Tbsp EVOO (extra virgin olive oil)
3 Tbsp butter
3 carrots - peeled, halved lengthwise & thinly sliced
1 rib celery, chopped
1 medium onion, chopped
Salt & Pepper
1 fresh bay leaf
2 rounded Tbsp flour
One 32-oz container (4 cups) chicken or vegetable stock
1 rounded Tbsp dijon mustard
1 cup frozen peas
2 Tbsp finely chopped fresh tarragon, dill or parsley
1 8-oz box biscuit mix (about 2 cups), batter prepared according to package directions.

Heat a couple of Tbsp EVOO, 2 turns of the pan, over medium-high heat in a large soup pot or dutch oven. Add the butter to melt, then add the carrots, celery, onion; season with salt, pepper & the bay leaf. Cover the pot & cook, stirring occasionally, until the carrots soften, 7-8 minutes. Sprinkle the flour on the vegetables & stir for a minute, then whisk in the chicken stock until thickened. Stir in the mustard & peas. For a thinner soup, add 1 to 1 1/2 cups water with the stock.

Add the chopped fresh herbs to the biscuit batter & combine. When the soup is bubbling, for the batter into small dumplings using 2 spoons, then drop them onto the surface of the soup. Cover the pot with a tight-fitting lid & cook the dumplings, gently stirring, until just firm, 8 to 10 minutes. Transfer the soup & dumplings to shallow bowls; discard the bay leaf.