Mushroom soup with Verdolagas
Del Fuerte
Delicious tomato broth with a touch of cloves and tree chili. Accompanied with mushrooms, the fresh flavor of epazote, marrow, fresh verdolagas, and to finish a bit of oaxaca cheese.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 tablespoon vegetable oil
  • 2 cloves garlic
  • 1/2 white onions, finely chopped
  • 1/2 cups celery, chopped
  • 1/2 cups leek, chopped
  • 2 árbol chiles, cut into rings
  • 4 cups button mushrooms, cut into strips
  • 210 grams Del Fuerte® natural tomato purée
  • 3 cups beef broth
  • 1 bunch epazote, chopped into strips
  • 1 pinch clove powder
  • 1 pinch salt and pepper
  • 1 cup Oaxaca cheese, shredding
  • 1 bunch purslane, leafless
Preparation
10 mins
15 mins
Low
  • Heat a pot over medium heat; add oil, garlic, onion, celery, pore, chile de árbol until they are bright then incorporate the mushrooms until they start to release their juice. Add Fuerte Natural Tomato Puree and continue cooking for 5 minutes, add the beef broth, the epazote then season with clove powder, salt and pepper to your liking.
  • Add the verdolagas for 5 more minutes and serve a bit of oaxaca cheese.

Nutritional Information

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