Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Sopa Seca con Hongos
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 268
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 34
- Sodium
- 483
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.