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Mushroom Soup
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  1. 1Soak 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. 2In 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. 3Add 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. 4Remove the herb bundle and salt to taste. Garnish with lime wedges or fresh epazote.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

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