Vegetable vermicelli soup
8 servings
Ingredients
| Quantity | 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 |
Directions
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