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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Epazote and chipotle make it a Mexican version. Ingredients:
4 tablespoons cooking oil |
4 cloves garlic, finely minced |
2 dried chipotle chiles, seeded,scissor-cut in thin rings or shreds |
1 medium onion, minced |
1 lb clean and sliced fresh mushrooms |
5 cups chicken broth |
3 sprigs epazote |
salt, to taste |
Directions:
1. Heat oil in skillet or pot.
2. Sautee in the onion, garlic, and dry chipotle Add the mushrooms, lower theheat and simmer until mushrroms give off some of their juices.
3. Add the chicken broth and let slow boil for 6 minutes in covered pot.
4. Add salt and let slow boil for 3 more minutes.
5. Add the 3 sprigs of epazote and let rest a little.
6. Serve.
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