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