Dark Chile Shrimp Soup with Epazote

Name: Dark Chile Shrimp Soup with Epazote
Ingredients: 2 tablespoons olive oil; 4 (about 1 1/2 ounces) large dried pasilla negro chiles, stemmed, seeded and torn into large pieces; 6 large cloves garlic, peeled and halved; 1/3 cup (a scant ounce) dried shrimp; 2 quarts chicken broth (divided use); Salt; 4 medium (about 1 pound) boiling potatoes (like the red-skin ones), cut into 1/4-inch pieces; 4 large (about 1 pound) carrots, peeled and cut into 1/4-inch pieces; 2 large sprigs fresh epazote (if available); 1 pound fresh medium-small shrimp (you'll have abourt 50 shrimps), peeled and deveined (if you wish); 2 limes, cut in wedges

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INGREDIENTS - 2 tablespoons olive oil - 4 (about 1 1/2 ounces) large dried pasilla negro chiles, stemmed, seeded and torn into large pieces - 6 large cloves

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Ingredients

2 tablespoons olive oil
4 (about 1 1/2 ounces) large dried pasilla negro chiles, stemmed, seeded and torn into large pieces
6 large cloves garlic, peeled and halved
1/3 cup (a scant ounce) dried shrimp
2 quarts chicken broth (divided use)
Salt
4 medium (about 1 pound) boiling potatoes (like the red-skin ones), cut into 1/4-inch pieces
4 large (about 1 pound) carrots, peeled and cut into 1/4-inch pieces
2 large sprigs fresh epazote (if available)
1 pound fresh medium-small shrimp (you'll have abourt 50 shrimps), peeled and deveined (if you wish)
2 limes, cut in wedges