Yamilette González

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Yamilette González

Mushroom Soup

Name: Mushroom Soup
Prep time: 35 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons oil; 1 tablespoon garlic, finely chopped; 1/2 cups onion, filleted; 1 tablespoon epazote, finely chopped; 2 cups mushroom, cut in sheets; 2 cups mushroom, cut into thin slices; 5 cups chicken soup; 1 pinch cumin, powdered; 1 pinch salt; to taste avocado, for garnish; to taste panela cheese, for garnish; to taste epazote, for garnish

15 mins

20 mins

Low

4.666667

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Yamilette González

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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.

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Ingredients

4 portions

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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.

PRESENTATION

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

TIPS

You can add zucchini and edible zucchini flower to your soup to make it more special. In some places of the State of Mexico they prepare them with guajillo pepper, it's a delight.