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.
Keyword: how to make mexican mushroom soup, Mexican mushroom soup recipe, mushroom soup
Author: Andrés Carnalla
¼large white onion
4cupslow sodium chicken broth
1small bunch epazote
Blend the onion and garlic with 1 cup of the chicken broth.
Remove the stems from the mushrooms and then discard the stems.
Cup the mushroom caps into thirds.
Heat the oil over medium heat.
Add the chopped mushrooms.
Cook, stirring every 30 seconds until the mushrooms start to darken in color and start to release their liquid.
Add the blended onion and garlic and the remaining 3 cups of chicken broth.
Add 3 sprigs of epazote.
Cover the pot and boil for 5 minutes.
Reduce the heat and cook for 10 more minutes.
Serve with 1 or 2 slices of lime.
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.