Vegetable vermicelli soup

Yield: 8 servings

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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