Name: Vegetable Confetti Soup
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Soups, Vegetables	14	Servings

INGREDIENTS

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

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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