Sopa Seca con Hongos

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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