Ingredients
-
2
-
2
-
1/2
-
1/4
-
1/2
-
2
-
4
-
2
-
1/4
-
1/2
-
-
-
-
-
Directions
Turkish Vermicelli Soup, ZWT6 – NA*ME, Elaine – this is good soup – the more I eat of it, the better I like it I made it with quinoa spaghetti since I don’t use ‘regular’ vermicelli (gluten issue) and it came out quite nice I like the subtle lemon flavor from the lemon-pepper and think when I make this again, I will double the amount of lemon-pepper seasoning Light and very quick and easy to make, yet very satisfying and flavorful I think it took me longer to break up the pasta than it did to make the whole recipe, start to finish LOL!! Thanks for posting Made for your week #3 FOOTBALL POOL WIN, September 2010!
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Steps
|
1
Done
|
Break Vermicelli Into 1/2-Inch Pieces. |
|
2
Done
|
Heat Oil in Large Saucepan. Add Onion and Vermicelli and Cook, Stirring Constantly, Until Vermicelli Is Brown and Onion Is Clear. |
|
3
Done
|
Add Remaining Ingredients and Bring to Boil. |
|
4
Done
|
Simmer 10 Minutes, Until Vermicelli Is Cooked and Carrots and Celery Are Done, Stirring Often. |
