This is a basic recipe, to which may be added squash blossoms, cooked fava beans or shredded chicken. Some suggested mushrooms to use in the broth are coral mushrooms (rumeria rubripermanens), field mushrooms (agaricus campestrus) and ceps (boletus edulis.) Using chipotle chiles will give the broth a smokey flavor; using serranos will provide a fresh, piquant taste.
- 2 tablespoons corn oil
- 1 medium white onion, peeled and chopped
- 2 large cloves garlic, peeled and minced
- 2 chipotle chiles in adobado, sliced, or 2 minced fresh Serrano chiles
- 1 ½- 2 lbs. assorted wild mushrooms
- 2 quarts chicken stock
- 2-3 sprigs fresh epazote
Heat the corn oil in a large stockpot, add the onion and garlic and sauté until the onion is wilted. Add the mushrooms and continue to cook until they render their liquid.
Add the chicken stock and epazote and bring to a boil. Serve immediately.