1 tablespoon vegetable oil
2 medium onions; minced
2 large trimmed fennel bulbs – cut into 1/3-inch dice
10 cup chicken stock
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 large red pepper – cut into 1/3-inch dice
2 medium zucchini- cut into 1/3-inch dice
12 large 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 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
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