Peas and Carrots Soup with Dumplings

Meatless Monday #5! Such a yummy and filling soup that is so easy to make. This recipe comes from Every Day with Rachael Ray.

The Recipe:
2 tbsp. extra-virgin olive oil
3 tbsp. butter
3 carrots, peeled, halved lengthwise and thinly sliced
1 rib celery, chopped
1 medium onion, chopped
Salt and pepper
1 fresh bay leaf
2 rounded tbsp. flour
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), such as Jiffy Buttermilk Biscuit Mix, batter prepared according to package directions

1. Heat olive oil, 2 turns of the pan, over medium-high heat in a large soup pot or dutch oven.

2. Add the butter to melt, then add the carrots, celery and onion; season with salt, pepper and the bay leaf.

3. Cover the pot and cook, stirring occasionally, until the carrots soften, 7 to 8 minutes.

4. Sprinkle the flour on the vegetables and stir for a minute, then whisk in the stock until thickened.

5. Stir in the mustard and peas.

**For a thinner soup, add 1 to 1 1/2 cups water with the stock.

6. Add the chopped fresh herbs to the biscuit batter and combine.

7. When the soup is bubbling, form the batter into small dumplings using 2 spoons, then drop onto the surface of the soup.

8. Cover the pot with a tight-fitting lid and cook the dumplings, gently stirring, until just firm, 8 to 10 minutes.

9. Transfer the soup and dumplings to shallow bowls; discard the bay leaf.

My Experience:

When I was at the grocery store, they didn’t have any large carrots (only baby carrots), unless I was willing to buy organic. So I bought shredded carrots (easier than chopping a bunch of baby carrots and it was on sale for an added bonus!).

For the stock, I used vegetable (it is Meatless Monday afterall!). For the fresh herbs, I went with curly parsley because I like parsley. You could get away with omitting the herbs if necessary, but they do add a nice fresh taste.

I don’t know if I was looking in the wrong place but the only biscuit mix I could find was Betty Crocker’s Bisquick Variety Baking Mix. It was a rather large box but the recipe on the back for rolled biscuits called for 2 cups of the mix, which is the suggested amount for this recipe. Guess I will have to make something else with the rest of this mix!

But in all honesty, this soup is super easy to make! And the dumplings make for a really filling soup. This recipe would serve 2-3 people.

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