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