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Sopa Seca Con Hongos

Yield: 8 Servings

Ingredients and directions for this recipe

2 oz unsweetened butter
1/2 lb dry vermicelli -- 2-inch
: pieces
1 onion -- diced
1 lb mushrooms -- sliced
3 Italian Roma tomatoes --
: seeded and diced
1/2 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

See also:
Previous recipe Sopa Seca (mexican Rice)
Next recipe Sopa Seca De Tortillas

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