INGREDIENTS
2
Bay leaves
3
Carrots, medium
2
medium stalks Celery
1/4 cup
Chives, fresh
1 cup
Corn, frozen kernels
6 oz
Cremini mushrooms
2 cloves
Garlic
1 cup
Peas, frozen
1 lb
Russet potatoes
4
sprigs Thyme, fresh
1
Yellow onion, medium
2 1/2 cups
Vegetable broth, low-sodium
1/4 tsp
Black pepper, freshly ground
2 tbsp
Cornstarch
1 tsp
Kosher salt
1 tbsp
Apple cider vinegar
1
Cooking spray
1
(8-count) tube Refrigerator biscuits, flaky
1/2 cup
Heavy cream