Free Recipe Vegetable Confetti Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Vegetable Confetti Soup Recipe
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
Vegetable Confetti Soup Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 14
How Do You Cook Vegetable Confetti Soup?
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