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| 1 Esslöffel | vegetable oil |
| 2 mittel | Onions minced |
| 4 gross | Carrots; peeled, cut into 1/3-in dice |
| 2 gross | Trimmed fennel bulbs cut into 1/3-in dice |
| 10 Tasse | Chicken stock or broth |
| 1 Teelöffel | tarragon dried |
| 1 Teelöffel | thyme dried |
| 1 gross | Red pepper cut into 1/3-in dice |
| 2 mittel | Zucchini cut into 1/3-in dice |
| 12 gross | Mushrooms trimmed, quartered |
| | salt |
| | pepper ground |
| | Grated imported Parmesan for serving |
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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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