Recipe for Vegetable Confetti Soup

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Yield:

14 Servings

Ingredients:

Amount	Ingredient
1 tbl	Vegetable oil
2 med	Onions, minced
4 lrg	Carrots, peeled, cut into 1/3-in dice
2 lrg	Trimmed fennel bulbs cut into 1/3-in dice
10 cup	Chicken stock or broth
1 tsp	Dried tarragon
1 tsp	Dried thyme
1 lrg	Red pepper cut into 1/3-in dice
2 med	Zucchini cut into 1/3-in dice
12 lrg	Mushrooms trimmed, quartered
	Salt
	Freshly ground pepper

Instructions:

Instructions: 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

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