Prepare this very traditional Mexican soup of mushrooms and oyster 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.
Learn more about Yamilette González
Ingredients4 portions
Preparation
Heat a pot over medium heat with oil and fry the garlic with the onion, add the epazote, cook the mushrooms with the oyster 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.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: