Vegetable and Pasta Soup

• 1 medium onion, chopped
• 12 lb mushroom, sliced
• 1 tablespoon canola oil
• 49 12 ounces chicken stock
• 4 medium carrots, chopped
• 5 small red potatoes, cubed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 14 cups of uncooked small shell pasta
• 1 tablespoon Worcestershire sauce
• 1 (15 1/4 ounce) can corn, drained
• 4 plum tomatoes, sliced and quartered

1. Using a dutch oven, saute the onion and mushroom in oil.
2. Add the broth, carrots, potatoes, basil, oregano, and salt.
3. Bring to a boil.
4. Reduce heat.
5. Cover and simmer for 10 minutes.
6. Add uncooked pasta.
7. Cover and simmer an additional 5 minutes.
8. Add the corn, tomatoes, and Worcestershire sauce.
9. Cover and simmer an additional 5 minutes.

onion, mushroom, canola oil, chicken, carrots, red potatoes, basil, oregano, kosher salt, shell pasta, worcestershire sauce, corn, tomatoes

Taken from www.food.com/recipe/vegetable-and-pasta-soup-281937 (may not work)