Sopa Seca con Hongos Recipe

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Sopa Seca con Hongos
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees.
  2. 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.
  3. Cover tightly and bake for 45 minutes. Sprinkle the cheese over the top and continue baking, uncovered, 10 minutes longer.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 296.65 Kcal (1242 kJ)
Calories from fat 147.5 Kcal
% Daily Value*
Total Fat 16.39g 25%
Cholesterol 46.88mg 16%
Sodium 401.06mg 17%
Potassium 305.79mg 7%
Total Carbs 27.12g 9%
Sugars 7.2g 29%
Dietary Fiber 2.21g 9%
Protein 9.54g 19%
Vitamin C 9.5mg 16%
Vitamin A 0.1mg 2%
Iron 1.1mg 6%
Calcium 345.1mg 35%
Amount Per 100 g
Calories 136.35 Kcal (571 kJ)
Calories from fat 67.8 Kcal
% Daily Value*
Total Fat 7.53g 25%
Cholesterol 21.55mg 16%
Sodium 184.34mg 17%
Potassium 140.55mg 7%
Total Carbs 12.46g 9%
Sugars 3.31g 29%
Dietary Fiber 1.02g 9%
Protein 4.38g 19%
Vitamin C 4.4mg 16%
Iron 0.5mg 6%
Calcium 158.6mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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