Ingredients
- 12 mushrooms
- 4 carrots
- 2 onions
- 2 trimmed fennel bulbs
- 2 zucchini (cut into)
- 1 3/8 in dice
- 1 pepper (red)
- 2,400 ml chicken stock
- 16 ml vegetable oil
- 2 gr tarragon (dried)
- 2 gr thyme (dried)
trimmed, quartered Salt Freshly ground pepper Grated imported Parmesan for serving HEAT OIL IN 6 litre 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
