Vegetable Confetti Soup

Yield:	14 Servings
Categories:	Soups, Vegetables

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