Name: Mushroom Soup with Epazote
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
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

Ingredients

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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

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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.

Author: Ericka Sanchez
Prep Time: 10 minutes
Cook Time: 17 minutes