This weekend I felt the need for some comfort food and I tinkered with a recipe I found online and found a quick and easy way to make dumpling soup.

Here is what you need:

• 1/4 cup extra-virgin olive oil
• 4 ribs celery with leafy tops from the heart, diced
• 5 carrots, peeled and diced not more than 1/2-inch
• 8 new potatoes, diced
• 1 large onion, diced
• 1 tablespoon minced garlic
• Salt and freshly ground black pepper to taste
• 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
• 2 cups frozen green peas
• Packaged Biscuit mix prepared to package directions (I used Bisquick)

Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan. Add the diced onion to the pan and let the onion sweat for about 3 minutes, stirring frequently. Add the minced garlic and let the mixture cook for 1-2 minutes. Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear – add the diced celery, carrots and potatoes. Then add salt, pepper and thyme. Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine. Add chicken stock and 2 cups water and bring to a boil.

Put a separate skill on medium heat and heat the butter over medium heat to melt, then whisk in the flour 1 minute to make a roux. Scrape the roux into the soup and then add the frozen peas and dill. Bring the pot back up to a boil while you make the biscuit mix according to package directions (Bisquick only requires you to add water and stir). Form 8-10 balls with the biscuit dough and drop them two spoons into the pot of boiling water.Cover and simmer over medium-low heat for 10 minutes. Turn off the heat and serve.