Total Time
25mins
Prep 10 mins
Cook 15 mins

Epazote and chipotle make it a Mexican version.

Ingredients Nutrition

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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