Mushroom Soup Style la Marquesa

Mauricio Eggleton
Enjoy this mushroom soup with a touch of epazote, an aromatic herb that enhances the flavors. Additionally, it has a hint of guajillo chili that gives it a special taste.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 4 cups oyster mushrooms, thin strips
  • 2 leaves epazote
  • 1 cup onion, in thin strips
  • 2 cloves garlic, whole
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tomatoes, quartered
  • guajillo chile, hydrated, without seeds or veins
  • 1 cup chicken broth
Preparation
25 mins
25 mins
Low
  • Pour oil into a pot, wait for it to heat up, and add the onion to sauté, then add the mushrooms and cook for 3 more minutes.
  • Blend the tomato, guajillo chili, vegetable broth, garlic, and season with salt and ground black pepper.
  • Sauté the blender mixture with the mushrooms and the onion, then add the epazote, cover the pot, and cook for 10 minutes or until the mushrooms soften.
  • Serve the mushroom soup very hot and accompany with tortillas or tostadas.

Nutritional Information

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