---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Vegetables
       Yield: 14 servings
       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
            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