vegetable vermicelli soup
| Measure | Ingredient |
|---|---|
| 1 tablespoon | V. olive oil |
| ½ tablespoon | Butter, unsalted |
| 1 | Leek, cleaned, cut into 1/2" pieces |
| 1 medium | Onion, coarsely chopped |
| 2 | Carrots, cut into 1/2" pieces |
| 1 | Zucchini, trimmed and cut into 3/4" pieces |
| 4 larges | Mushrooms, coarsely chopped |
| 1 | Yam, peeled and cut into 1/2" pieces |
| 7 cups | Water |
| 1 teaspoon | Salt |
| ¼ teaspoon | Black pepper, freshly ground |
| 1 cup | Vermicelli pasta or very thin noodles |
In a saucepan, heat oil and butter. Saute leeks and onions for 2 minutes. Add carrots, zucchini, mushrooms and yams. Mix well. Add water, salt and pepper. Bring to a boil. Reduce heat. Boil gently, covered, for about 12 minutes. Add pasta. Bring to a boil. Cook, covered for about 4 minutes. Serve.
credit given to Jacques Pepin
typed by Mary Riemerman
Submitted By MARY RIEMERMAN On 02-22-95
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