Mushroom Soup with Epazote
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You look in my refrigerator at any time and you are sure to find a large brown paper bag filled with mushrooms. I usually like to purchase cremini mushrooms because I find them the most flavorful but any mushroom will do for me.
Sometimes I do happen to purchase way too many and I fear they will stay a bit too long in the refrigerator. During this time at home, I grew a few batches of my own. I never though I would be able to, but I did it! Needless to say, I always had mushrooms available to me for two years straight. I was happy.
With mushrooms readily available, I’ve come to handle that situation quite well. I have a stash of recipes I pull from my sleeve that call for a good amount of mushrooms. This is one of them and one of my favorites.
I love soups and if I had to choose between a brothy soup or a creamy soup, I will definitely choose a brothy soup. The broth that I use is Aneto Broth.
Aneto Broth is fresh and natural and does not contain additives, concentrates, dehydrates, preservatives or flavorings. The broth is cooked in the same manner you make broth at home. Ingredients are simmered in large pots for over three hours (two hours for the fish broth).
This recipe is very simple and quick. It only calls for a few ingredients. Epazote can be purchased at any Latin supermarkets. If it’s not available fresh, use dried. Epazote can be very strong and a little goes a long way. Cilantro is a great substitute if epazote is difficult to find.
Aneto broths are not only great for soups and stews but paellas as well. You can find the full variety of Aneto broths on Amazon HERE and have them delivered to you home in just a couple of days. Time to stock the pantry!
Mushroom Soup with Epazote
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
Description
Warm and comforting, this brothy soup is deliciously flavored by mushrooms and fresh epazote.
Ingredients
1 tablespoon olive oil
3/4 cup white onion, chopped
1 garlic clove, chopped
4 cups your choice mushrooms, sliced (I used cremini)
1 (33.8 ounce) Aneto Vegetable Broth or Chicken Broth
1 epazote sprig plus a few leaves for granish
1 cup water
salt and pepper to taste
Instructions
Heat oil in a large pot over medium heat.Stir in onion and garlic, cook for 2 minutes or until onion is tender. Add mushrooms and cook for 5 minutes or until mushrooms are soft. Add broth, epazote sprig and water; bring to a boil. Season with salt and pepper to taste, simmer for 10 minutes. Ladle in serving bowls, garnish with epazote leaves and serve.
