Mexican Mushroom Soup Recipe

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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
  • 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