Free Recipe Sopa Seca Con Hongos
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Sopa Seca Con Hongos Recipe
2 oz Unsweetened butter
1/2 lb Dry vermicelli; 2-inch
-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
Sopa Seca Con Hongos 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 <asher@mcs.com>
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Sopa Seca Con Hongos?
If you know a better Sopa Seca Con Hongos Recipe please comment below.