Mushroom - Chipotle Soup
"Epazote and chipotle make it a Mexican version."
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 4 tablespoons cooking oil
- 4 cloves garlic, finely minced
- 2 dried chipotle chiles, seeded,scissor-cut in thin rings or shreds
- 1 medium onion, minced
- 1 lb clean and sliced fresh mushrooms
- 5 cups chicken broth
- 3 sprigs epazote
- salt, to taste
directions
- Heat oil in skillet or pot.
- Sautee in the onion, garlic, and dry chipotle Add the mushrooms, lower theheat and simmer until mushrroms give off some of their juices.
- Add the chicken broth and let slow boil for 6 minutes in covered pot.
- Add salt and let slow boil for 3 more minutes.
- Add the 3 sprigs of epazote and let rest a little.
- Serve.
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RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
