Mushroom Soup with Purslane

Del Fuerte
Delicious tomato broth with a touch of clove and árbol chili. Accompanied by mushrooms, the fresh flavor of epazote, marrow, fresh purslane, 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, cut into strips
  • 1 pinch clove powder
  • 1 pinch salt and pepper
  • 1 cup Oaxaca cheese, shredded
  • 1 bunch purslane, leafy
Preparation
10 mins
15 mins
Low
  • Heat a small pot over medium heat; add oil, garlic, onion, celery, leek, and árbol chili until they are shiny, then add the mushrooms until they start to release their juice. Add Natural Tomato Puree Del Fuerte® and continue cooking for 5 minutes, then add beef broth, epazote, and season with ground cloves, salt, and pepper to taste.
  • Add the purslane, cook for 5 more minutes, and when serving, incorporate 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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