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Ingredients Jump to Instructions ↓

  1. 1 tb Vegetable oil

  2. 2 md Onions; minced

  3. 4 lg Carrots; peeled,

  4. 2 lg Trimmed fennel bulbs

  5. 10 c Chicken stock or broth

  6. 1 ts Dried tarragon

  7. 1 ts Dried thyme

  8. 1 lg Red pepper

  9. 2 md Zucchini

  10. - cut into 1/3-in dice

  11. 12 lg Mushrooms

  12. - trimmed, quartered

  13. Salt

  14. Freshly ground pepper

  15. Grated imported Parmesan

  16. - for serving

Instructions Jump to Ingredients ↑

  1. HEAT OIL IN 6-QUART POT.

  2. Add onions.

  3. Cook until soft, about 5 minutes.

  4. Stir often.

  5. Add carrots, fennel, stock, tarragon, thyme.

  6. Bring to boil.

  7. Simmer, covered, until vegetables are tender, 20 minutes.

  8. Add red pepper, zucchini and mushrooms.

  9. Cook, covered, for 10 minutes more.

  10. Season to taste with salt and pepper.

  11. Can be refrigerated as long as 4 days or frozen up to 3 months.

  12. Serve hot, garnished with cheese.

  13. Makes 14 Cups

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