Vegetable Confetti Soup

Directions

Heat oil in a 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.