Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 oz Unsweetened butter
- 1/2 lb Dry vermicelli; 2-inch
- 1 Onion; diced
- 1 lb Mushrooms; sliced
- 3 Italian Roma tomatoes;
- 1/2 bn Epazote leaves; chopped
- Sea salt; to taste
- 1 c Coarsely shredded Manchego
- 2 c Chicken broth
Preparation
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 Posted to MC-Recipe Digest V1 #257 Date: Fri, 25 Oct 1996 06:52:17 -0500 From: Pat Asher
