Root Vegetable Cobbler with Chive Biscuit Topping

Ingredients

• 3 tablespoons butter
• 1 large onion, chopped
• 1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces (about 3 2/3 cups)
• 1 8- to 9-ounce turnip, peeled, cut into 1/2-inch pieces
• 1 large carrot, peeled, cut into 1/2-inch pieces
• 1 1/2-ounce package dried porcini mushrooms*
• 1 1/2 teaspoons dried thyme
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1 14 1/2-ounce can vegetable broth
• 1 cup water
• 1 cup whipping cream
• 8 ounces fresh shiitake mushrooms, stemmed, caps diced
• 1 cup frozen peas
• 1/4 cup chopped fresh chives
• 1 tablespoon all purpose flour
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup chopped fresh chives
• 6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• 2 large eggs
• 1/2 cup whole milk
• *Dried porcinis are available at Italian markets and many supermarkets.

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