Sopa seca con hongos

Yield: 8 Servings

Measure Ingredient
1 onion -- diced
3 Italian Roma tomatoes --

2 oz unsweetened butter

½ lb dry vermicelli -- 2-inch : pieces

1 lb mushrooms -- sliced

: seeded and diced

½ bn epazote leaves -- chopped 2 c chicken broth

: Sea salt -- to taste 1 c coarsely shredded Manchego : cheese

Preheat the oven to 325 degrees. Heat the butter in a large, heavy saucepan, over a medium heat. Add the dry vermicelli. Saute just until golden brown, stirring gently with a wooden spoon. Add the diced onion and cook 2 to 3 minutes. Add the mushrooms, saute until almost dry, then add the tomatoes, epazote, broth, and salt. Heat the sopa to boiling and then simmer. Cover tightly and bake for 45 minutes.

Sprinkle the cheese over the top and continue baking, uncovered, 10 minutes longer. Yield: 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/4/96 show Recipe By : TOO HOT TAMALES SHOW #TH6290 From: Pat Asher <asher@...> Date: Fri, 25 Oct 1996 06:52:17 ~0500

Similar recipes