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

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.

Upload your recipes and discover their calories and nutritional information.
Easily make your grocery list with all the recipes you're going to cook.
Receive our newsletter weekly with ideas and tips to be the best cook.

Print your favorite recipes and much more!

Mushroom Soup with Purslane

Ingredients

Preparation

Sign up at Kiwilimón

Connect with your user and interact with us

Complete your profile!

Recover my password and/or my activation code

Reset my password

Validate the account