Vegetable Vermicelli Soup Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: V. olive oil,
4 large: Mushrooms, coarsely chopped
1/2 tbsp: Butter, unsalted
1: Yam, peeled and cut into
1: Leek, cleaned, cut into
-1/2: " pieces,
-1/2: " pieces,
7 cup: Water,
1 medium: Onion, coarsely chopped
1 tsp: Salt,
2: Carrots, cut into 1/2"
1/4 tsp: Black pepper, freshly ground
-pieces,
1 cup: Vermicelli pasta or very,
1: Zucchini, trimmed and cut
-thin noodles,
-into 3/4" pieces,
Directions:
In a saucepan, heat oil and butter. Saute leeks and onions for 2
minutes. Add carrots, zucchini, mushrooms and yams. Mix well. Add
water, salt and pepper. Bring to a boil. Reduce heat. Boil gently,
covered, for about 12 minutes. Add pasta. Bring to a boil. Cook,
covered for about 4 minutes. Serve.
credit given to Jacques Pepin
typed by Mary Riemerman
Submitted By MARY RIEMERMAN On 02-22-95
Source from luhu.jp
minutes. Add carrots, zucchini, mushrooms and yams. Mix well. Add
water, salt and pepper. Bring to a boil. Reduce heat. Boil gently,
covered, for about 12 minutes. Add pasta. Bring to a boil. Cook,
covered for about 4 minutes. Serve.
credit given to Jacques Pepin
typed by Mary Riemerman
Submitted By MARY RIEMERMAN On 02-22-95
Source from luhu.jp