Servings: 4 / Prep time: 5 mins  / Cooking time: 20 mins

Mexican mushroom soup

Ingredients

  • 1 tbsp cooking oil
  • 2/3 cup frozen corn kernels, thawed
  • 4 tbsp Mölli Acapulco Marinade
  • 1 1/2 lb mixed mushrooms, such as shiitake, cremini, and oyster, trimmed and thinly sliced
  • 3 epazote or cilantro springs
  • 8 cups beef broth
  • salt to taste
  • lime wedges

Directions

  1. Heat oil in a medium saucepan over medium heat. Add mushrooms and corn kernels. Cook for 5 minutes, stirring occasionally. Add Acapulco marinade and stir for 1 more minute.
  2. Add beef broth and epazote or cilantro, bring to a boil and then simmer for 15 minutes. Season to taste with salt. Serve mushroom soup with lime wedges on the side. Provecho!