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Vegetable Confetti Soup
Yield: 14 servings
1 Tbsp vegetable oil
2 med onions, minced
4 large carrots, peeled, cut into 1/3-in dice
2 large trimmed fennel bulbs cut into 1/3-in dice
10 cup chicken stock or broth
1 tsp dried tarragon
1 tsp dried thyme
1 large red pepper, cut into 1/3-in dice
2 med zucchini, cut into 1/3-in dice
12 large mushrooms, trimmed, quartered
salt
freshly ground pepper
grated imported Parmesan, for serving
Heat oil in a 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.
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Vegetable 02