Vegetable Confetti Soup

• 1 Tbsp. vegetable oil
• 2 medium onions, minced
• 4 large carrots, peeled and cut into 1/3-inch dice
• 2 large trimmed fennel bulbs, cut into 1/3-inch dice
• 10 c. chicken stock or broth
• 1 tsp. dried tarragon
• 1 tsp. dried thyme
• 1 large red pepper, cut into 1/3-inch dice
• 2 medium zucchini, cut into 1/3-inch dice
• salt and pepper
• 12 large mushrooms, trimmed and quartered
• grated imported Parmesan cheese

1. Heat oil in 6-quart pot.
2. Add onions; cook until soft, about 5 minutes.
3. Stir often.
4. Add carrots, fennel, stock, tarragon and thyme.
5. Bring to a boil.
6. Simmer, covered, until veggies are tender, about 20 minutes.
7. Add red pepper, zucchini and mushrooms. Cook, covered, for 10 minutes more.
8. Season to taste with salt and pepper.
9. Serve hot garnished with Parmesan cheese.

vegetable oil, onions, carrots, trimmed fennel bulbs, chicken, tarragon, thyme, red pepper, zucchini, salt, mushrooms, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=646205 (may not work)