Mushroom Soup

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8 to 10 servings
0 Ratings 

Ingredients (15)

  • 1/2 ounce dried porcini mushrooms
  • 1/2 ounce dried chanterelle mushrooms
  • 1/2 ounce dried morel mushrooms
  • 4 tablespoons extra virgin olive oil
  • 1 large white onion, cut into slivers
  • 3 cloves garlic, peeled and thinly sliced
  • 1 1/4 pounds fresh mushrooms, wiped clean, trimmed and thinly sliced
  • 12 sprigs epazote, or 2 tablespoons dried
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 sprig fresh rosemary
  • 3 or 4 chiles de arbol, lightly fried
  • 2 quarts chicken broth (or combination of chicken and beef broth)
  • Salt to taste
  • Lime wedges and/or fresh epazote for garnish
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Nutritional Information
  • Calories189
  • Fat10.06g
  • Saturated fat1.79g
  • Trans fat
  • Carbs17.24g
  • Fiber2.16g
  • Sugar6.52g
  • Protein9.14g
  • Cholesterol7.2mg
  • Sodium825.99mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Mushroom Soup

Mushrooms with mushrooms and lots of herbs.

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  1. 1Soak the dried mushrooms in hot water for 20 minutes. Drain and reserve. If the mushrooms are in very large pieces, cut them in half.
  2. 2In a deep soup pot, heat the oil over medium-high heat, add the onion and sauté 3 minutes. Add the garlic and continue cooking for 5 minutes more. Add the fresh mushrooms and sauté until softened and lightly browned, about 5 minutes.
  3. 3Add the drained, dried mushrooms. Tie the epazote, thyme, oregano and rosemary sprigs in a bundle with kitchen string and add to the pot. Add the chiles and the broth. Stir and bring to a boil. Reduce heat and simmer for about 1 hour.
  4. 4Remove the herb bundle and salt to taste. Garnish with lime wedges or fresh epazote.
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