Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil - cut into 1/3-in dice
2 md Onions; minced 2 md Zucchini
4 lg Carrots; peeled, - cut into 1/3-in dice
- cut into 1/3-in dice 12 lg Mushrooms
2 lg Trimmed fennel bulbs - trimmed, quartered
- cut into 1/3-in dice Salt
10 c Chicken stock or broth Freshly ground pepper
1 ts Dried tarragon Grated imported Parmesan
1 ts Dried thyme - for serving
1 lg Red pepper

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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