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Del Fuerte

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Recipe of Mushroom Broth with Guajillo
Del

Del Fuerte

Recipe of Mushroom Broth with Guajillo
Del

Del Fuerte

Recipe of Mushroom Broth with Guajillo
Del

Del Fuerte

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Recipe of Mushroom Broth with Guajillo
Recipe

Mushroom Broth with Guajillo

15 min
20 min
Easy
27
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A mushroom soup recipe with guajillo chili and a touch of epazote is much better when seasoned with cloves, as we propose with this step by step. Served with Oaxaca cheese and epazote, this soup is prepared in 30 minutes and is very nutritious, as well as tasty. You can also add pumpkin and squash flower to your soup to make it more special.
Learn more about Del Fuerte

Ingredients

4 servings
  • 2 spoonfuls of oil
  • 1 tablespoon of garlic finely chopped
  • 1/2 Cup of White onion filleted
  • 1 tablespoon of epazote chopped
  • 2 cups of mushroom cut into sheets
  • 1/2 Cup of guajillo chili pepper sliced
  • 1 Cup of Pure Natural Tomato Puree®
  • 5 cups of chicken soup
  • 1 pinch of ground clove
  • 1 pinch of Salt
  • enough of avocado to decorate
  • enough of Oaxaca cheese to decorate
  • enough of epazote chopped, to decorate

Preparation

Heat the oil in a pot over medium heat and fry the garlic with the onion, add the epazote, cook the mushrooms with the guajillo pepper and add the Pure Del Tomato Natural Puree®. Stuffed with chicken broth season with clove powder and salt. Cook for 10 minutes.
Serve and decorate with avocado, Oaxaca cheese and fresh epazote.

PRESENTATION

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

TIPS

You can also add pumpkin and squash flower to your soup to make it more special.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
345
kcal
17%
Carbohydrates
40.4
g
13%
Proteins
17.5
g
35%
Lipids
11.5
g
18%
Fiber
2.9
g
5.9%
Sugar
11.0
g
12%
Cholesterol
9.4
mg
3.1%
Esha
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