Chef Ricardo Munoz Zurita's Wild Mushroom Soup

Ingredients

  • ½ ounce dried seco chiles, stemmed, seeded and deveined
  • 2 ½ quarts low sodium chicken broth
  • 2 teaspoons coarse salt
  • 1 cup loosely packed, thinly sliced epazote plus 1 bunch (2 ½ ounces), divided use
  • 2 ¾ pounds wild mushrooms, cut into 1 ½-inch pieces
  • 1 ½ teaspoons minced garlic
  • 1 cup diced white onion
  • + 1 more ingredients
    • ¼ cup vegetable oil

View full recipe at SpringPad

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