Vermicelli Soup(Makes 6 Servings) - cooking recipe

Ingredients

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)

Preparation

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