3 tbsp. vegetable oil
1 lg. onion, chopped
6 carrots, peeled & chopped
2 celery ribs, chopped
3 med. potatoes, cut into 8ths
2 tsp. basil
1 tsp. oregano
1 c. tomato puree
1 (2 5/8 oz.) pkg. Oxtail soup mix
8 c. hot water or beef broth
1 tsp. salt
1/2 tsp. pepper
2 c. fresh cauliflower florets
2 c. broccoli, florets
1 1/2 c. sliced fresh mushrooms
3 to 4 c. (1 lb.) shredded Cheddar cheese at room temperature

In large stockpot or soup kettle, heat oil over medium-high heat. Add onions, carrots and celery and cook stirring occasionally until onion and celery are softened, about 4 minutes.

Add potatoes, basil, oregano and tomato puree. Cook stirring one minute. Add dry soup mix, water, salt and pepper. Heat to boiling over high heat. Reduce heat to low. Cover and simmer 45 minutes.

Add cauliflower, broccoli and mushrooms. Cook over medium-low heat until cauliflower is tender, about 15 minutes. Ladle soup into bowls and sprinkle top generously with cheese.