Mexican Mushroom Soup
"A simple mushroom soup prepared with epazote which gives it its uniquely Mexican taste. This is another recipe that our photographer Andres’ mother used to cook for him when he was a kid growing up in Cuernavaca. Real homecooking. In Spanish the soup is called sopa de hongos o sopa de champiñon. For a vegetarian / vegan soup you can substitute water or vegetable broth for the chicken broth. A very healthy soup with or without the chicken broth."
Serves4 bowls
Preparation Time10 min
Cooking Time30 min
Cooking Vessel SizeLarge pot.
Ingredients
- 2 (1-pound) Button mushrooms
- 1 White onion
- 1 clove Garlic
- 1 cup Low sodium chicken broth
- 1 Bunch of epazote
- 1 teaspoon Salt
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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 discard
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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