Vegetable Confetti Soup Recipe
Yield: 14 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
2 medium: Onions, minced
4 large: Carrots, peeled, cut into 1/3-in dice
2 large: Trimmed fennel bulbs cut into 1/3-in dice,
10 cup: Chicken stock or broth,
1 tsp: Dried tarragon,
1 tsp: Dried thyme,
1 large: Red pepper cut into 1/3-in dice,
2 medium: Zucchini cut into 1/3-in dice,
12 large: Mushrooms trimmed, quartered
Salt,
Freshly ground pepper,
Grated imported Parmesan for serving,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp