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“Epazote and chipotle make it a Mexican version.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in skillet or pot.
  2. Sautee in the onion, garlic, and dry chipotle Add the mushrooms, lower theheat and simmer until mushrroms give off some of their juices.
  3. Add the chicken broth and let slow boil for 6 minutes in covered pot.
  4. Add salt and let slow boil for 3 more minutes.
  5. Add the 3 sprigs of epazote and let rest a little.
  6. Serve.

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