End Of Garden Soup

• 14 c. overripe zucchini
• 9 c. overripe tomatoes
• 2 large carrots
• 3 medium onions
• 3 to 4 shallots
• 3 large cloves garlic
• olive oil and butter for browning
• 100 oz. (2 large cans) chicken stock
• 1 large bay leaf
• 1 tsp. basil leaf
• 1 tsp. paprika
• 1/2 to 1 tsp. cayenne (optional)

1. Chop into large pieces the first 5 ingredients.
2. (Note that summer squash, eggplant and green pepper can be added or substituted for the veggies listed.)
3. Brown onion, shallot and pressed garlic.
4. Add tomatoes; stir.
5. Add other veggies, stirring and slightly browning.
6. Add stock, bay leaf, salt and pepper. Cover and let simmer until veggies are slightly undercooked.
7. Add basil, cayenne and paprika and simmer for 15 minutes more.
8. Put through food mill or blender to break down, but not mush after bay leaf is removed.
9. Serve hot or cold with good bread.
10. Excess can be jarred and eventually frozen.
11. Yield:
12. 24 to 30 cups.

overripe zucchini, overripe tomatoes, carrots, onions, shallots, garlic, olive oil, chicken, bay leaf, basil leaf, paprika, cayenne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220241 (may not work)