Mexican Mushroom Soup Recipe
49
A quick and easy mushroom soup that gets its uniquely Mexican flavor from epazote, a pungent herb used in Mexican cooking. One of the many recipes that our photographer Andres' mother used to cook for him when he was a kid growing up in Cuernavaca.
4
2 lbs button mushrooms
1/4 large white onion
1 clove garlic
4 cups low sodium chicken broth
1 small bunch epazote
4 limes
1/4 large white onion
1 clove garlic
4 cups low sodium chicken broth
1 small bunch epazote
4 limes
- Blend the onion and garlic with 1 cup of the chicken broth.
- Remove the stems from the mushrooms and then discard the stems.
- Cup the mushroom caps into thirds.
- Heat the oil...
See the full directions on my site
Nutritions
Calories
93
Sodium
1330mg
55% DV
Fat
10g
16% DV
Protein
5g
10% DV
Carbs
14g
4% DV
Fiber
4g
18% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat 3g 17%
Polysaturated Fat 3g 22%
Monosaturated Fat 3g 21%
Cholesterol 10mg 3%
Sodium 1330mg 55%
Potassium 119mg 3%
Protein 5g 10%
% DAILY VALUE*
Total Carbohydrate
Fiber 4g 18%
Sugar 3g 7%
Vitamin A 1266IU 25%
Vitamin B6 1mg 65%
Vitamin C 12mg 21%
Calcium 33mg 3%
Iron 1mg 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
