Mushroom Soup with Guajillo Chile

Marielle Henaine
Marielle Henaine
Don't miss this easy, quick, and nutritious recipe for mushroom soup with a touch of guajillo chile, as it is ideal for a rainy day.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups button mushrooms
  • 2 cups oyster mushrooms
  • 1 cube butter 1 cube butter
  • 1/4 onions, finely chopped 1/4 onions, finely chopped
  • 1 teaspoon garlic, finely chopped 1 teaspoon garlic, finely chopped
  • salt salt
  • 2 guajillo chiles, clean and seedless
  • 4 cups chicken broth 4 cups chicken broth
  • 1 sprig epazote
  • epazote, for garnish
  • Oaxaca cheese, for garnish
Preparation
15 mins
15 mins
Low
  • Slice the mushrooms on a board and shred the mushrooms with your hands.
  • Place the butter in a pot and sauté the onion and garlic, add the mushrooms and the shredded mushrooms, cook for 3 minutes. Season with salt. Then cut the guajillo chile using scissors.
  • Add the guajillo chile to the pot, pour in the chicken broth and the epazote. Cook until it boils.
  • Serve hot and garnish with epazote and Oaxaca cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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