Mexican Mushroom Soup

Yamilette González
How about a Mexican mushroom soup for a seriously irresistible winter recipe? This warm and rich soup is the change of pace you didn’t know you needed. Let the garlic, onion, epazote, and cumin fill the air with their enticing aromas while giving a warm treat to your belly.
Reviewed by Editorial Team of Kiwilimón
4.75
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4 comentarios
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Ingredients
4
Servings
  • 2 teaspoons vegetable oil
  • 1 tablespoon garlic, finely chopped
  • 1/2 cups onion, sliced
  • 1 tablespoon epazote, finely chopped
  • 2 cups oyster mushrooms, thinly sliced
  • 2 cups button mushroom, thinly sliced
  • 5 cups chicken broth, fat skimmed off
  • 1 pinch cumin powder
  • 1 pinch salt
  • avocado, for garnish
  • panela cheese, for garnish
  • epazote, for garnish
Preparation
15 mins
20 mins
Low
  • In a small pot, heat oil over medium heat and fry garlic and onion. Add epazote. Cook oyster and button mushrooms until brown. Pour broth into the pot. Season with salt and cumin powder. Cook for 20 minutes.
  • Serve Mexican mushroom soup with avocado, panela cheese, and fresh epazote.

Nutritional Information

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