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Mushroom soup with Verdolagas

10 mins
15 mins
Low
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Delicious tomato broth with a touch of cloves and tree chili. Accompanied with mushrooms, the fresh flavor of epazote, marrow, fresh verdolagas, and to finish a bit of oaxaca cheese.
Learn more about Del Fuerte

Ingredients

8 portions
  • 1 tablespoon oil
  • 2 cloves garlic
  • 1/2 white onions, finely chopped
  • 1/2 cups celery, chopped
  • 1/2 cups leek, chopped
  • 2 chile de árbol peppers, cut into rings
  • 4 cups mushroom, cut into strips
  • 210 grams Pure Natural Tomato Puree®
  • 3 cups beef broth
  • 1 bunch epazote, chopped into strips
  • 1 pinch ground clove
  • 1 pinch salt and pepper
  • 1 cup Oaxaca cheese, shredding
  • 1 bunch Common purslane (verdolagas), leafless

Preparation

Heat a pot over medium heat; add oil, garlic, onion, celery, pore, chile de árbol until they are bright then incorporate the mushrooms until they start to release their juice. Add Fuerte Natural Tomato Puree and continue cooking for 5 minutes, add the beef broth, the epazote then season with clove powder, salt and pepper to your liking.
Add the verdolagas for 5 more minutes and serve a bit of oaxaca cheese.

PRESENTATION

In a deep dish add the broth with mushrooms, a piece of marrow and oaxaca cheese so that it melts with the heat of the soup, adding the fresh verdolagas.

TIPS

For the purslane to be more nutritious add it to the fresh soup and you will see that rich contrast of flavors you will find.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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