Vegetable confetti soup
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Vegetable confetti soup
  Soups    Vegetables  
Last updated 6/12/2012 1:01:05 AM. Recipe ID 24386. Report a problem with this recipe.
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      Title: Vegetable confetti soup
 Categories: Soups, Vegetables
      Yield: 14 servings
 
      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
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 24386 (Apr 03, 2005)

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