Vermicelli Soup(Makes 6 Servings)

• 2/3 c. vermicelli or similar thin-strand pasta, broken into 1 to 2-inch pieces (uncooked)
• 3 Tbsp. vegetable oil
• 1/2 medium onion, peeled and chopped (about 3/4 c.)
• 2 large cloves garlic, peeled and minced or pressed
• 1 (10 3/4 oz.) can peas and carrots, drained
• 1 (8 oz.) can stewed tomatoes (undrained)
• 1 (4 oz.) can diced green chilies, drained
• 1 (48 to 49 1/2 oz.) can chicken broth (or about 6 c. broth made from bouillon)
• 1 c. (or more, as desired) thinly sliced fresh mushrooms
• minced fresh parsley (for garnish)

1. In a soup pot or Dutch oven, brown vermicelli in hot oil.
2. Add onion and garlic.
3. Saute until onion is tender.
4. Add peas and carrots, tomatoes with their liquid, green chilies, chicken broth and mushrooms.
5. Cover and simmer 10 minutes.
6. Garnish each serving with parsley.

vermicelli, vegetable oil, onion, garlic, peas, tomatoes, green chilies, chicken broth, mushrooms, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126373 (may not work)