Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons of vegetable oil or butter*
  • 1/2 Cup white onion (finely diced.)
  • 2 garlic cloves (minced (small))
  • 2 Guajiilo peppers (cleaned and deveined, cut into rings.)
  • 1 Pound mushrooms (cleaned and chopped)
  • 1 dozen squash blossoms (rinsed and chopped. (Optional)**)
  • 4 cups of Chicken broth
  • 1 Epazote Branch (about 5 to 6 leaves.)
  • 1 Salt to taste

Instruction

  • Heat oil or melt butter over medium heat in a medium-size pot. Saute onion, garlic, and guajillo pepper pieces in oil or butter over a medium for until onion is soft. About 2 minutes.
  • Add chopped mushrooms and squash blossoms, if using. Stir and cover the pot. Simmer until mushrooms are soft and had released some of its juices. About 4 – 5 minutes.
  • Stir in chicken broth and Epazote leaves, when soup starts simmering season with salt.
  • Keep simmering in a low heat for about 10 minutes to let the flavors blend.