Mushroom And Epazote Soup Recipes

MUSHROOM - CHIPOTLE SOUP

Mushroom - Chipotle Soup image

Make and share this Mushroom - Chipotle Soup recipe from Food.com.

Provided by Mexi-Rosie

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

Heat oil in skillet or pot.
Sautee in the onion, garlic, and dry chipotle Add the mushrooms, lower theheat and simmer until mushrroms give off some of their juices.
Add the chicken broth and let slow boil for 6 minutes in covered pot.
Add salt and let slow boil for 3 more minutes.
Add the 3 sprigs of epazote and let rest a little.
Serve.

Nutrition Facts : Calories 140.4, Fat 10.5, SaturatedFat 1.5, Sodium 641.3, Carbohydrate 6, Fiber 1.1, Sugar 2.7, Protein 6.7

POACHED MAITAKE MUSHROOMS AND FAVA BEANS IN PARSNIP BROTH WITH SPANISH OLIVE OIL AND EPAZOTE

Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote image

Provided by Food Network

Categories side-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds parsnips, cleaned and brunoise
2 quarts water
Sea salt
1/2 pound maitake mushrooms, diced
4 tablespoons epazote sprigs, Mexican herb
1/2 cup peeled and blanched fava beans
1/4 cup Spanish extra-virgin olive oil

Steps:

Place parsnips in a saucepan and cover with water. Simmer until the parsnips are soft, about 1 1/2 hours. The reduction of liquid will result in flavor intensity. Pass through a strainer, discard the solids, and season with salt.
For each serving place two or three pieces of maitake mushrooms, and a few sprigs of epazote into a small saucepan. Cover with the hot parsnip broth, and simmer for 3 minutes. Finish with 4 or 5 fava beans and a tablespoon of olive oil. Simmer for 1 minute. Remove the epazote and discard.
To serve, place in a small serving bowl, and garnish with a fresh sprig of epazote.

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