Mushroom Soup with Purslane

Name: Mushroom Soup with Purslane
Prep time: 25 min
Cook time: 15 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 tablespoon vegetable oil; 2 cloves garlic; 1/2 white onions, finely chopped; 1/2 cups celery, chopped; 1/2 cups leek, chopped; 2 árbol chiles, cut into rings; 4 cups button mushrooms, cut into strips; 210 grams Del Fuerte® natural tomato purée; 3 cups beef broth; 1 bunch epazote, cut into strips; 1 pinch clove powder; 1 pinch salt and pepper; 1 cup Oaxaca cheese, shredded; 1 bunch purslane, leafy

Del Fuerte

Delicious tomato broth with a touch of clove and árbol chili. Accompanied by mushrooms, the fresh flavor of epazote, marrow, fresh purslane, and to finish, a bit of Oaxaca cheese.

Reviewed by Editorial Team of Kiwilimón

Published: 06-12-2016

Preparation

10 mins

15 mins

Low

Heat a small pot over medium heat; add oil, garlic, onion, celery, leek, and árbol chili until they are shiny, then add the mushrooms until they start to release their juice. Add Natural Tomato Puree Del Fuerte® and continue cooking for 5 minutes, then add beef broth, epazote, and season with ground cloves, salt, and pepper to taste. Add the purslane, cook for 5 more minutes, and when serving, incorporate a bit of Oaxaca cheese.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

52.9

kcal

2.65%

Carbohydrate, by difference

3.4

1.13%

Protein

3.6

7.2%

Total lipid (fat)

3.1

4.77%

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100

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Provided by

Presentation

In a deep plate, add the broth with the mushrooms, a piece of marrow, and the Oaxaca cheese so it melts with the heat of the soup, finishing by adding the fresh purslane.

Tips

To make the purslane more nutritious, add it fresh to the soup, and you will see the delicious contrast of flavors you will find.

Mushroom Soup with Purslane

Del Fuerte

Mushroom Soup with Purslane

Ingredients

Preparation

Nutritional information

Presentation

Tips

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