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Yamilette González
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Mushroom Soup

15 min
20 min
Easy
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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.

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 thin slices
  • 5 cups of chicken soup
  • 1 pinch of cumin powdered
  • 1 pinch of Salt
  • to taste of avocado for garnish
  • to taste of Panela cheese for garnish
  • to taste of epazote for garnish

    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.

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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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