Vegetable Confetti Soup

Ingredients

• 1 Tbsp. vegetable oil
• 2 medium onions, minced
• 4 large carrots, peeled and cut into 1/3-inch dice
• 2 large trimmed fennel bulbs, cut into 1/3-inch dice
• 10 c. chicken stock or broth
• 1 tsp. dried tarragon
• 1 tsp. dried thyme
• 1 large red pepper, cut into 1/3-inch dice
• 2 medium zucchini, cut into 1/3-inch dice
• salt and pepper
• 12 large mushrooms, trimmed and quartered
• grated imported Parmesan cheese