Sopa Seca Con Hongos Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: unsweetened butter,
1/2 lbs: dry vermicelli, 2-inch
Directions:
: pieces
1 onion -- diced
1 lb mushrooms -- sliced
3 Italian Roma tomatoes --
: seeded and diced
1/2 bn epazote leaves -- chopped
2 c chicken broth
: Sea salt -- to taste
1 c coarsely shredded Manchego
: cheese
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. Yield: 8 servings Copyright, 1996, TV FOOD NETWORK,
G.P., All Rights Reserved 10/4/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6290
From: Pat Asher Date: Fri, 25 Oct 1996 06:52:17
~0500
Source from luhu.jp
1 onion -- diced
1 lb mushrooms -- sliced
3 Italian Roma tomatoes --
: seeded and diced
1/2 bn epazote leaves -- chopped
2 c chicken broth
: Sea salt -- to taste
1 c coarsely shredded Manchego
: cheese
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. Yield: 8 servings Copyright, 1996, TV FOOD NETWORK,
G.P., All Rights Reserved 10/4/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6290
From: Pat Asher
~0500
Source from luhu.jp