Easy Mushroom Soup

A simple mushroom soup prepared with epazote which gives it its uniquely Mexican taste.

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

4 servings

Directions

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

30 minutes