Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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