Vegetable Confetti Soup

14 Servings

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Vegetable Confetti Soup Ingredients

1 tb Vegetable oil	1 lg Red pepper
2 md Onions; minced	2 md Zucchini
4 lg Carrots; peeled,	12 lg Mushrooms
2 lg Trimmed fennel bulbs	Salt
10 c Chicken stock or broth	Freshly ground pepper
1 ts Dried tarragon	Grated imported Parmesan
1 ts Dried thyme

Instructions for Vegetable Confetti Soup

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized