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Vegetable confetti soup

Yield: 14 Servings

Ingredients:

• 1 tb Vegetable oil
• 2 md Onions; minced
• 4 lg Carrots; peeled - cut into 1/3-in dice
• 2 lg Trimmed fennel bulbs - cut into 1/3-in dice
• 10 c Chicken stock or broth
• 1 ts Dried tarragon
• 1 ts Dried thyme
• 1 lg Red pepper - cut into 1/3-in dice
• 2 md Zucchini - cut into 1/3-in dice
• 12 lg Mushrooms

Instructions:

- trimmed quartered Salt Freshly ground pepper Grated imported Parmesan - for serving HEAT OIL IN 6-QUART POT. Add onions. Cook until soft about 5 minutes. Stir often. Add carrots fennel stock tarragon thyme. Bring to boil. Simmer covered until vegetables are tender 20 minutes. Add red pepper zucchini and mushrooms. Cook covered for 10 minutes more. Season to taste with salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3 months. Serve hot garnished with cheese. Makes 14 Cups

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