Mexican Mushroom Soup Recipe

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.

📝 Ingredients

• 2 lbs button mushrooms
• 1/4 large white onion
• 1 clove garlic
• 4 cups low sodium chicken broth
• 1 small bunch epazote
• 4 limes

👨‍🍳 Instructions

1. 1Blend the onion and garlic with 1 cup of the chicken broth.
2. 2Remove the stems from the mushrooms and then discard the stems.
3. 3Cup the mushroom caps into thirds.
4. 4Heat the oil over medium heat.
5. 5Add the chopped mushrooms.
6. 6Cook, stirring every 30 seconds until the mushrooms start to darken in color and start to release their liquid.
7. 7Add the blended onion and garlic and the remaining 3 cups of chicken broth.
8. 8Add 3 sprigs of epazote.
9. 9Cover the pot and boil for 5 minutes.
10. 10Reduce the heat and cook for 10 more minutes.
11. 11Serve with 1 or 2 slices of lime.