vegetable confetti soup

Name: Vegetable Confetti Soup
Ingredients: 1 tablespoon(s) vegetable oil; 2 - medium onions, minced; 4 large carrots, diced; 2 large trimmed fennel bulbs, diced; 10 cup(s) chicken stock or broth; 1 teaspoon(s) dried tarragon; 1 teaspoon(s) dried thyme; 1 large red pepper, diced; 2 - medium zucchini, cubed; 12 large mushrooms, quartered; - salt; - freshly ground black pepper; - grated imported parmesan cheese

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Ingredients

1 tablespoon vegetable oil
2 - medium onions, minced
4 large carrots, diced
2 large trimmed fennel bulbs, diced
10 cups chicken stock or broth
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 large red pepper, diced
2 - medium zucchini, cubed
12 large mushrooms, quartered
- salt
- freshly ground black pepper
- grated imported parmesan cheese

How To Make vegetable confetti soup

Step 1

Heat oil in 6-quart pot.

Step 2

Add onions.
Step 3

Cook until soft, about 5 minutes.
Step 4

Stir often.
Step 5

Add carrots, fennel, stock, tarragon, thyme.
Step 6

Bring to boil.
Step 7

Simmer, covered, until vegetables are tender, 20 minutes.
Step 8

Add red pepper, zucchini and mushrooms.
Step 9

Cook, covered, for 10 minutes more.
Step 10

Season to taste with salt and pepper.
Step 11

Can be refrigerated as long as 4 days or frozen up to 3 months.
Step 12

Serve hot, garnished with cheese.
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