Vegetable confetti soup

Yield: 14 servings

Measure Ingredient
1 tablespoon Vegetable oil
2 mediums Onions; minced
4 larges Carrots; peeled, cut into 1/3-in dice
2 larges Trimmed fennel bulbs cut into 1/3-in dice
10 cups Chicken stock or broth
1 teaspoon Dried tarragon
1 teaspoon Dried thyme
1 large Red pepper cut into 1/3-in dice
2 mediums Zucchini cut into 1/3-in dice
12 larges Mushrooms trimmed, quartered
Salt
Freshly ground pepper
Grated imported Parmesan for serving

HEAT OIL IN 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.

Makes 14 Cups

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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