Servings: 4 / Prep time: 5 mins / Cooking time: 20 mins
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
- 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.
- 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!