Sopa Seca con Hongos

Yield:
8 servings
Level:
Easy
Ingredients
  • 2 ounces unsweetened butter
  • 1/2 pound dry vermicelli, 2-inch pieces
  • 1 onion, diced
  • 1 pound mushrooms, sliced
  • 3 Italian Roma tomatoes, seeded and diced
  • 1/2 bunch epazote leaves, chopped
  • 2 cups chicken broth
  • Sea salt, to taste
  • 1 cup coarsely shredded Manchego cheese
Directions
  • 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.


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