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Yamilette

Yamilette González

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Mushroom broth with Epazote

15 min
20 min
Easy
286
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Prepare this very traditional Mexican sopita of mushrooms and mushrooms, flavored with fresh epazote. It is ideal to start a good meal, served with panela cheese and avocado cubes. A homemade and delicious recipe

Ingredients

4 servings
  • 2 spoonfuls of oil
  • 1 tablespoon of garlic finely chopped
  • 1/2 Cup of onion filleted
  • 1 tablespoon of epazote finely chopped
  • 2 cups of mushroom cut in sheets
  • 2 cups of mushroom cut into sheets
  • 5 cups of chicken soup
  • 1 pinch of cumin powdered
  • 1 pinch of Salt
  • to taste of avocado to decorate
  • to taste of Panela cheese to decorate
  • to taste of epazote to decorate

    Preparation

    Heat a pot over medium heat with the oil and fry the garlic with the onion, add the epazote, cook the mushrooms with the mushrooms and cook until they are bright. Fill with chicken broth seasoned with cumin powder and salt. Cook for 20 minutes.
    Serve and decorate with avocado, panela cheese and fresh epazote.

    PRESENTATION

    Serve the sopita in a clay bowl and decorate with fresh epazote, avocado and panela cheese.

    TIPS

    You can add pumpkin and pumpkin flower to your soup to make it more special. In some places of the State of Mexico they prepare them with guajillo chile, it is a delight.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    248
    kcal
    12%
    Carbohydrates
    24.9
    g
    8.3%
    Proteins
    15.4
    g
    31%
    Lipids
    11.4
    g
    18%
    Fiber
    2.7
    g
    5.5%
    Sugar
    10.9
    g
    12%
    Cholesterol
    9.4
    mg
    3.1%
    Esha
    Rate this Tip.
    Ratings (2)
    Lourdes Sanchez Rivadeneyra Snchez Rivadeneyra
    02/01/2019 08:12:19
    Genial!!!
    Jose Mario Chavarria Solis
    14/12/2018 20:20:17
    También recomiendo un poco de pollo desmenuzado

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