Begin by chopping your onion, carrots, and celery.

Toss the butter into a stock pot (minimum three quart capacity, but bigger is fine). Sautee at medium until the onions are transclucent and the other veggies have softened a bit.

Add in the minced or pressed garlic clove and stir. Allow to cook for a minute, or until fragrant.

Next, sprinkle in 1/4 cup of flour and toss the veggies in the flour until they are well coated.

Cook for about one minute.

Next, slowly pour in the broth, stirring as you go. This will keep the soup nice and thick. Bring to a boil, then reduce to a simmer. Season with salt and pepper to taste.

Now, it's time to add the dumplings!

Combine the flour, baking powder, and salt in a small bowl. Mix with a fork or whisk.

Next, slice the butter into small squares and add it to the flour mixture using either a fork or pastry cutter. You want those pea sized pieces of butter lumps.

Next, slowly pour in the milk, whisking the dry ingredients into the milk with a fork. Don't overmix, just until it has mostly come together.

Sprinkle in the parsley and mix them in.

To make the dumplings, scoop out generous spoonfuls and lightly plop them into the soup. Cover the pot and allow to cook for 12 minutes.