| 1/4 | c | White wine or vegetable stock; up to 1/2 |
| 1 | c | Chopped onion |
| 1 | c | Thinly sliced celery |
| 1 | c | Diced red bell pepper |
| 2/3 | c | Thinly sliced carrot |
| 2/3 | c | Sliced frozen green beans |
| 1/3 | c | Frozen peas |
| 1/3 | c | Whole wheat flour |
| 1 | c | Skim milk or soy milk |
| 2 | c | Vegetable stock |
| 2 | tb | Chopped fresh parsley |
| 1 | ts | Salt or low-sodium soy sauce |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Dried sage |
| 1/4 | ts | Freshly ground black pepper |
| 1/4 | ts | Cayenne pepper |
| | BASIC BISCUIT CRUST |
| 1 3/4 | c | Unbleached or whole wheat pastry four |
| 1/2 | ts | Salt |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 2 | tb | Butter or margarine |
| 3/4 | c | Buttermilk or soy milk |
| 2 | ts | Honey |
