Title: Vegetable Confetti Soup
Categories: Soup Vegetable
Yield: 14 Servings

1	tb	Vegetable oil
2	md	Onions; minced
4	lg	Carrots; peeled, cut into 1/3-in dice
2	lg	Trimmed fennel bulbs cut into 1/3-in dice
10	c	Chicken stock or broth
1	ts	Dried tarragon
1	ts	Dried thyme
1	lg	Red pepper cut into 1/3-in dice
2	md	Zucchini cut into 1/3-in dice
12	lg	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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