Sopa Seca con Hongos

1. 1

   Preheat the oven to 325 degrees.

2. 2

   Heat the butter in a large, heavy saucepan, over a medium heat.

3. 3

   Add the dry vermicelli.

4. 4

   Saute just until golden brown, stirring gently with a wooden spoon.

5. 5

   Add the diced onion and cook 2 to 3 minutes.

6. 6

   Add the mushrooms, saute until almost dry, then add the tomatoes, epazote, broth, and salt.

7. 7

   Heat the sopa to boiling and then simmer.

8. 8

   Cover tightly and bake for 45 minutes.

9. 9

   Sprinkle the cheese over the top and continue baking, uncovered, 10 minutes longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.