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Prep Time: 5 minutes
Total: 25 minutes
Servings: 4
Author : Mely Martínez
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
Heat oil or melt butter over medium heat in a medium-size pot. Saute onion, garlic, and guajillo pepper pieces in oil or butter over a medium for until onion is soft. About 2 minutes.
Step 2
Add chopped mushrooms and squash blossoms, if using. Stir and cover the pot. Simmer until mushrooms are soft and had released some of its juices. About 4 – 5 minutes.
Step 3
Stir in chicken broth and Epazote leaves, when soup starts simmering season with salt.
Step 4
Keep simmering in a low heat for about 10 minutes to let the flavors blend.
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