Sopa Seca Con Hongos

Recipe Ingredients

2 oz	56g	Unsweetened butter
1/2 lb	227g / 8oz	Dry vermicelli - broken 2" pieces
1		Onion - diced
1 lb	454g / 16oz	Mushrooms - sliced
3		Italian Roma tomatoes - seeded and diced
1/2		Epazote leaves - chopped
2 cups	474ml	Chicken broth
		Sea salt - to taste
1 cup	146g / 5.1oz	Coarsely-shredded Manchego cheese

Recipe Instructions

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.

This recipe yields 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6290 broadcast 10-04-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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