Mexican Mushroom Soup Recipe
A quick and easy mushroom soup that gets its uniquely Mexican flavor from epazote, a pungent herb used in Mexican cooking. One of the many recipes that our photographer Andres' mother used to cook for him when he was a kid growing up in Cuernavaca.
Ingredients
- 2 lbs button mushrooms
- 1/4 large white onion
- 1 clove garlic
- 4 cups low sodium chicken broth
- 1 small bunch epazote
- 4 limes
Instructions
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Blend the onion and garlic with 1 cup of the chicken broth.
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Remove the stems from the mushrooms and then discard the stems.
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Cup the mushroom caps into thirds.
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Heat the oil over medium heat.
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Add the chopped mushrooms.
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Cook, stirring every 30 seconds until the mushrooms start to darken in color and start to release their liquid.
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Add the blended onion and garlic and the remaining 3 cups of chicken broth.
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Add 3 sprigs of epazote.
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Cover the pot and boil for 5 minutes.
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Reduce the heat and cook for 10 more minutes.
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Serve with 1 or 2 slices of lime.
Nutrition (per serving)
Nutritional values are estimates from the original source.