Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Sopa Seca con Hongos
- Level: Easy
- Yield: 8 servings
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.
