Mushroom Soup Recipe

• 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

1. Soak 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. In 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. Add 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. Remove the herb bundle and salt to taste. Garnish with lime wedges or fresh epazote.